Steak and Oysters a la Creole
| Yield: | 6 Servings |
| Categories: | Meats, Fish, Main Dishes |
| 6 | oz | Filet mignon steaks |
| 1 | qt | Fresh oysters, drained |
| 1 1/2 | c | Xvirgin olive oil, divided |
| 2 | c | Dry vermouth |
| 4 | Cloves of garlic | |
| 3 | tb | Tony chachere's creole |
| Seasoning | ||
| 2 | c | Sour cream |
| 4 | tb | Prepared horseradish |
| 2 | tb | Creole mustard |
| 2 | tb | Chili sauce |
| 1 1/2 | c | Green onions, thinly sliced |
| 1 | c | Fresh parsley, finely minced |
| 2 | Dozen fresh spinach leaves, | |
| Cleaned and crisped | ||
| 4 | lg | Lemons, wedged |
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