6 oz Filet mignon steaks

      1 qt Fresh oysters, drained

  1 1/2 c  Xvirgin olive oil, divided

      2 c  Dry vermouth

      4    Cloves of garlic

      3 tb Tony chachere's creole

           Seasoning
      2 c  Sour cream

      4 tb Prepared horseradish

      2 tb Creole mustard

      2 tb Chili sauce

  1 1/2 c  Green onions, thinly sliced

      1 c  Fresh parsley, finely minced

      2    Dozen fresh spinach leaves,

           Cleaned and crisped
      4 lg Lemons, wedged

  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. Saute steaks in heavy skillet on high heat in
  remaining olive oil. Cook 3 minutes on each side for medium rare. While
  steaks are cooking, place oysters and marinade over medium heat 6 minutes
  or until edges curl.
  Decorate 6 heated serving plates with spinach. Arrange oysters next to
  steaks on plates. Spoon sour cream sauce beside steaks and oysters and
  over cooked rice. Garnish with lemon. Serves 6.