Filet Mignon Surf and Turf with a Raspberry glaze sauce

Have you ever wished to taste a refined dish with a sweet touch to the original mignon. In the United States, it is commonly known to place a demiglaze or bernaise sauce over the filet, but overseas in European countries, it is more traditional to caramelize your meats with sugars of various kinds. In my specific dish, the raspberry glaze helps to give a very complimentary taste to the steak, with a marinade that you would never expect, comes a dish that simply makes one fall head over heels in a drooling love for it. Ready for the ingredients?

Serves 4
Ingredients:

For filet mignon:

4 5oz Filet Mignon cuts
1 lb fresh rasberries
1 1/2 cup granulated sugar
1 1/3 cup water
1 1/2 quarts reisling

For Oysters:

4 eggs
2 cups flour
8 fresh oysters
5oz canola oilõ
1 can Roasted Red Peppers (Diced)
2 large tomatoes (Diced)
French Baguette (Sliced on Bias)
1 lb Mozzerela (Sliced)
4 oz white pepper
2 oz garlic powder
2 oz Old bay
2oz celery seed

Preparation:

Before you begin, make sure to marinate your filet mignon in the 1 1/2 quarts of reisling for at least 12 hours.

1). First, set oven to 350 degrees farenheit, and let preheat.

2). In a sautée pan, place 1 1/3 cup sugar and 1 1/3 cup water with rasberries and begin on low heat for 20 minutes, stirring consistently.
*Afterwards, take off the stove and wait until it thickens.*

3). Make flour mixture in one bowl with 2 cups flour, white pepper, garlic, old bay, and celery seed. Break eggs into another bowl and beat.
4). With oysters in hand, dip in eggs, then dust with flour mixture, and set on a plate.
5). Turn on another sautée pan with a small amount of canola oil, and on medium heat, cookng oysters for about 3-5 minutes, or until golden brown.
6). After oven is heated, place baguette slices on a large oven sheet pan.
7). Place sliced mozzarella on first layer, then red peppers and tomatoes, then place into oven to melt and brown off for 10-15 minutes.
8). Turn on another sautée pan, and begin to cook the filet mignons to a medium rare-medium, and don't forget to flip constantly for extra tenderness.

Now that you have prepared the preparations and have begun to wonder how to present the dish to the crowd, don't worry because I have the plating instructions here for you.

Plate preparation:

1) After the food is complete, on each plate place a filet in the middle, and place two baguette slices on each side.
2). Place 1 oyster on each baguette for look, and then take the rasberries glaze and pour over the filet mignon.
3). After that, it's time to enjoy your meal, I hope you like it as much as I do.