6 - 6 oz. filet mignon steaks
1 qt. fresh shelled oysters, drained
1 1/2 cup extra virgin olive oil
2 cups dry vermouth
4 cloves of garlic
3 Tbsp Creole seasoning
2 cups sour cream
4 Tbsp. prepared horseradish
2 Tbsp. Mendocino Mustard Hot & Sweet
2 Tbsp. chili sauce
1 1/2 cups green onions, thinly sliced
1 cup fresh parsley, finely minced
2 dozen fresh spinach leaves, cleaned and crisped
4 large lemons, wedged
6 servings cooked rice
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, heat oysters and marinade in saucepan over medium
heat 6 minutes or until edges curl.
Decorate 6 heated serving plates with spinach. Arrange oysters next to
steaks and rice on plates. Spoon sour cream sauce beside steaks and
oysters and over cooked rice. Garnish with lemon.
This is a quick and tasty main-dish
salad that is light on calories (about 300
calories per serving, with dressing)
1/4 cup mayonnaise
3/4 cup thick buttermilk (Bulgarian-culture type is best)
1 Tbsp. Mendocino Mustard Hot & Sweet
salt and freshly ground pepper to taste
8 oz. (dry weight) fusilli (curly pasta), cooked and drained
2 fresh Bartlett pears, sliced
1/2 cup each, red and green bell pepper, chopped
2 green onions, chopped
1/4 lb. squid, cleaned, sliced and poached for 1 minute
Mix the dressing ingredients well, seasoning generously with fresh
pepper. Add remaining ingredients, except lettuce, and toss well.
Arrange the salad on a bed of lettuce.
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