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.