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Ingredients
- 16 ounce Filet mignon
- 1 Tbsp. Finely minced thyme, rosemary, and sage
- 2 tsp Chopped roasted garlic Garlic oil
- 1/2 tsp Chile paste Salt and pepper
- 6 x Oysters, shucked and liquor reserved
- 1/4 c. Cornmeal Vegetable oil
- 8 ounce Clam juice
- 1 tsp Minced thyme, rosemary and sage
- 1 c. Demi-glace
- 2 Tbsp. Unsalted butter
Directions
- In a glass dish combine mixed herbs, roasted garlic, garlic oil, chile paste, salt and pepper, rub mix on filet. Set aside to marinate for 30 min.
- Dredge oysters in cornmeal, shaking off excess. In a saute/fry pan heat oil and cook oysters for 30 seconds. Transfer oysters to a paper lined plate.
- Deglaze pan with clam juice and reduce by half. Add in minced mixed herbs and demi-glace and reduce till sauce thickens. Return oysters to pan and stir butter into sauce. Season to taste.
- Preheat grill. Grill the filet mignon to desired degree of doneness. Serve filet with oysters and sauce.
- Yield: 2 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 831g | |
| Calories 1628 | |
| Calories from Fat 962 | 59% |
| Total Fat 107.33g | 134% |
| Saturated Fat 48.05g | 192% |
| Trans Fat 0.0g | |
| Cholesterol 378mg | 126% |
| Sodium 1203mg | 50% |
| Potassium 1760mg | 50% |
| Total Carbs 63.32g | 17% |
| Dietary Fiber 3.9g | 13% |
| Sugars 8.25g | 6% |
| Protein 97.27g | 156% |
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