Steak & Oysters a la Creole
Submitted by jody72
Filet mignon and fresh oysters marinated in vermouth and Creole seasoning, served over spinach with a zesty horseradish sour cream sauce. A bold Louisiana surf and turf that brings the bayou to your table.
YIELD
6 servingsPREP
20 minCOOK
40 minREADY
60 minNow this, cher, is how you do surf and turf down on the bayou.
Filet mignon gets a quick soak in dry vermouth, garlic, and Creole seasoning alongside a whole quart of fresh oysters. The steaks hit a screaming hot skillet while the oysters warm gently in the marinade until their edges just start to curl.
Then you bring it all together on a bed of crisp spinach with a horseradish-spiked sour cream sauce that has enough kick to make you sit up straight.
Serve it over rice and let that sauce tie the whole plate together.
Pro Tips
- Use the freshest oysters you can find since they’re barely cooked and need to shine on their own
- Sear steaks on high heat for that caramelized crust, just 3 minutes a side for medium rare
- The sour cream sauce can be made ahead and kept chilled until plating
- Don’t skip the lemon garnish; that squeeze of acid brightens every rich bite
Ingredients
Directions
Place steaks and oysters in shallow pan.
Add 1 cup oil, vermouth, garlic and Creole seasoning.
Let stand 20 minutes, turning steaks occasionally.
In mixing bowl, combine sour cream, horseradish, mustard, chili sauce, green onions and parsley.
Sauté steaks in heavy skillet on high heat in remaining olive oil.
Cook 3 minutes on each side for medium rare.
While steaks are cooking, place oysters and marinade over medium heat 6 minutes or until edges curl.
Decorate 6 heated serving plates with spinach.
Arrange oysters next to steaks on plates.
Spoon sour cream sauce beside steaks and oysters and over cooked rice.
Garnish with lemon. Serves 6.
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