Carpetbagger Recipe

Cooking Instructions

1. 1

   Prepare the Oysters

   In a bowl, mix breadcrumbs, paprika, garlic powder, salt, and black pepper. Dredge the oysters in the breadcrumb mixture and set aside.

2. 2

   Cook the Filet Medallions

   Heat olive oil in a skillet over medium-high heat. Season the filet medallions with salt and pepper. Sear the medallions for 3-4 minutes on each side for medium-rare, or until desired doneness. Remove from skillet and let rest.

3. 3

   Fry the Oysters

   In the same skillet, add more oil if needed, and heat to medium-high. Fry the breaded oysters until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels.

4. 4

   Blanch the Asparagus

   In a pot of boiling salted water, blanch the asparagus for 2-3 minutes until bright green and tender-crisp. Drain and set aside.

5. 5

   Plate the Dish

   On a serving plate, place the filet medallions, top with angry fried oysters, and arrange the blanched asparagus on the side. Drizzle with bernaise sauce before serving.