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Filet Of Beef And Oysters


4 filet mignon steaks
2 tablespoons butter or olive oil
1 quart oysters, reserve liquid; shucked
2/3 cup white wine to deglaze
2 garlic cloves; thinly sliced
1 juiced lemon
1 tablespoon chopped parsley
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. deglaze 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. - - - - - - - - - - - - - - - - - - NOTES : I saw this one on Jeff Smith's TV program, "The Frugal Gourmet" about a year ago. As the program ended I realized that I had to try this recipe so I jotted it down on paper as best as I could remember it and then transferred it to "Mangia" on my Mac. I have fixed the dish many times now, made a few adjustments and I believe it's about perfect for posting.

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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