Instructions: In a glass dish combine mixed herbs, roasted garlic, garlic oil, chile paste, salt and pepper, rub mixture on filet. Set aside to marinate for 30 minutes.

Dredge oysters in cornmeal, shaking off excess. In a saute pan heat oil and cook oysters for 30 seconds. Transfer oysters to a paper lined plate.

Deglaze pan with clam juice and reduce by half. Add chopped mixed herbs and demi-glace and reduce until sauce thickens. Return oysters to pan and stir butter into sauce. Season to taste.

Preheat grill. Grill the filet mignon to desired degree of doneness. Serve filet with oysters and sauce.

Yield: 2 servings

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