Anonymous Tue May 23 19:42:34 2006

4 filet mignon steaks

2 tablespoon 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.