Recipe - Grilled Fig And Arugula Salad

16 ounce Filet mignon
1 tablespoon Finely chopped thyme;
rosemary, and sage
2 teaspoon Minced roasted garlic
Garlic oil
One half teaspoon Chile paste
Salt and pepper
6 Oysters; shucked and liquor
; reserved
One fourth cup Cornmeal
Vegetable oil
8 ounce Clam juice
1 teaspoon Chopped thyme; rosemary and
sage
1 cup Demiglace
2 tablespoon Unsalted butter

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
demiglace 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