Avenue Surf & Turf Recipe
filet tip, breaded oyster, horseradish cream
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Ingredients
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Meat
Seafood
Breading
Horseradish Cream
Oil for frying
Method
Preparing the Horseradish Cream
- 1
Mix the Ingredients
In a medium bowl, combine the sour cream, prepared horseradish, lemon juice, and salt. Stir until well mixed. Cover and refrigerate until ready to use.
Preparing the Breaded Oysters
- 2
Set Up Breading Station
In three separate shallow dishes, place the flour, beaten eggs, and breadcrumbs mixed with salt and pepper.
- 3
Bread the Oysters
Dip each shucked oyster in flour, shaking off the excess, then coat it in the beaten eggs, and finally dredge it in the breadcrumbs until fully covered.
- 4
Fry the Oysters
In a large skillet, heat vegetable oil over medium-high heat. Once hot, carefully add the breaded oysters in batches, frying for about 2-3 minutes on each side until golden brown. Remove and drain on paper towels.
Cooking the Filet Mignon Tips
- 5
Cook the Meat
In the same skillet used for frying the oysters, remove excess oil but retain about 1 tablespoon. Add the filet mignon tips and season with salt and pepper. Sear on high heat for 3-4 minutes until browned on all sides. Reduce heat and cook for an additional 3-5 minutes for medium-rare.
Plating
- 6
Serve the Dish
On a serving plate, arrange the filet mignon tips alongside the fried oysters. Serve with a generous dollop of horseradish cream on the side.
