Steak & Oysters A La Creole

chefs-mate chefs-mate 0 Comments
Servings: 6 Difficulty: Intermediate
Jump To Recipe Print Recipe
0 Add to Favorites
A bold Creole fusion of seared filet mignon and poached oysters served with a spicy horseradish cream sauce.
Steak & Oysters a La Creole recipe image
Recipe tools
Use print to print the article or save it as a PDF. “Save article” downloads a clean HTML copy for offline reading.

This luxurious Creole-inspired dish pairs tender filet mignon steaks with fresh, briny oysters in a savory vermouth marinade. The rich beef is balanced by the bright acidity of the seafood and the zesty kick of a homemade horseradish and chili sauce. Perfect for special occasions or a sophisticated weeknight dinner, this recipe delivers complex flavors and elegant textures. It&# 226;€™s a show-stopping meal that feels indulgent yet comes together quickly with simple, high-quality ingredients. Serve over rice to soak up the delicious juices.

Steak & Oysters a La Creole recipe image
Print Recipe
0 Add to Favorites

Steak & Oysters A La Creole

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 1215.2

Description

This luxurious Creole-inspired dish pairs tender filet mignon steaks with fresh, briny oysters in a savory vermouth marinade. The rich beef is balanced by the bright acidity of the seafood and the zesty kick of a homemade horseradish and chili sauce. Perfect for special occasions or a sophisticated weeknight dinner, this recipe delivers complex flavors and elegant textures. It&# 226;€™s a show-stopping meal that feels indulgent yet comes together quickly with simple, high-quality ingredients. Serve over rice to soak up the delicious juices.

Ingredients

Directions

  1. Combine 1 cup olive oil, dry vermouth, minced garlic, and Creole seasoning in a large shallow dish.
  2. Add the filet mignon steaks and drained oysters to the marinade, ensuring they are submerged. Let stand for 20 minutes, turning the steaks occasionally.
  3. In a mixing bowl, combine sour cream, prepared horseradish, Creole mustard, chili sauce, sliced green onions, and minced parsley. Stir until smooth and set aside.
  4. Remove steaks from the marinade and pat dry with paper towels. Reserve the marinade and oysters.
  5. Heat the remaining 1/2 cup olive oil in a heavy skillet over high heat.
  6. Sear the steaks for 3 minutes on each side, or until medium-rare. Remove from skillet and let rest.
  7. In the same skillet, pour in the reserved marinade with the oysters. Cook over medium heat for 6 minutes, or until the edges of the oysters curl.
  8. Warm the spinach leaves briefly in the skillet or microwave until just wilted but still crisp.
  9. Arrange the spinach on 6 heated serving plates.
  10. Place the cooked steaks and poached oysters next to the spinach on the plates.
  11. Spoon the horseradish cream sauce beside the steaks and oysters.
  12. Garnish with lemon wedges and serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1215.2kcal
% Daily Value *
Total Fat 82.1g127%
Saturated Fat 16.5g83%
Cholesterol 172.0mg58%
Sodium 904.5mg38%
Total Carbohydrate 67.5g23%
Dietary Fiber 5.6g23%
Sugars 0.9g
Protein 53.0g106%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: steak, oysters, creole, filet mignon, seafood, beef, horseradish sauce, vermouth marinade, dinner party, gourmet, spicy, quick meal, comfort food, american creole
Recipe Card powered by WP Delicious

Leave a Comment