3 tbsp Olive oil, divided
1 tsp Finely-minced onions
1 tsp Finely-minced green onions
1 tsp Finely-minced celery
1 tsp Finely-minced red onions
2 tsp Minced shallots
1 tsp Minced garlic
1/4 lb Rock shrimp
2 tbsp Water
2 tbsp Fine, dried bread crumbs
Emeril's Essence, see * Note
4 Filet Mignons - (6 to 7 oz ea), trimmed
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* Note: See the "Emeril's Essence Information" recipe which is included in this collection.
Preheat the oven to 400 degrees.
In a saute pan, over medium heat, add 1 tablespoon of the olive oil. When the oil is hot, add the onions, green onions, celery, red peppers, shallots, and garlic. Saute for 1 to 2 minutes. Add the rock shrimp, water and bread crumbs. Season with Emeril's Essence and cook for 2 minutes. Remove from heat and allow to cool for at least 15 minutes.
Using a small sharp knife, cut a slit about 2 inches along into the side of each steak forming a pocket. Season the meat with Essence inside and out of the pocket. Using a spoon, fill each pocket with about 1/4 cup of the stuffing.
In a large saute pan, heat the remaining olive oil over medium heat. When the oil is hot, add the filets and sear for 2 to 3 minutes on each side. Remove the pan from the heat and place in the oven. Roast for 6 to 8 minutes for medium-rare.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A64 broadcast 10-22-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net
11-08-1997
Recipe by: Emeril Lagasse
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