Yield: 1 Servings
|4 \N||Filet mignon steaks|
|2 tablespoons||Butter or olive oil|
|1 quart||Oysters, reserve liquid --|
|⅔ cup||White wine to deglace|
|2 \N||Garlic cloves -- thinly|
|1 \N||Juiced lemon|
|1 tablespoon||Chopped parsley|
|\N \N||Salt and pepper to taste|
Pan fry the filets in the butter or olive oil until rare or medium rare over medium to med. high heat. For me, about two minutes per side is fine. Use a non-stick pan. Remove the filets to a serving plate, reserving the pan drippings in the frying pan.
Deglace the pan with the white wine. Add the thinly sliced garlic and the lemon juice. Add the oysters and the oyster liquid and simmer for approx. 6 - 8 minutes until the oysters are just cooked; until the edges of the oysters are just beginning to curl. Do not over-cook! Carefully remove, with a slotted spoon, the oysters and arrange around and over the filet, reserving the liquid in the pan.
Put the remaining liquid back on the stove-top, over med/high heat and reduce to half. The sauce will slightly thicken. At the last minute add the chopped parsley, salt and pepper. Be very careful with the salt as the oysters and liquid have a salty flavor.
Pour the sauce over the filets and oysters, garnish with parsley and serve. Sounds weird but WOW!!! it's good.
Recipe By : Kip Jones