2 tbsp Olive oil
1 tsp Finely-minced yellow onion
1 tsp Finely-minced green onion
1 tsp Finely-minced celery
1 tsp Finely-minced green bell pepper
1 tsp Finely-minced garlic
1/4 lb Peeled, deveined shrimp, chopped
2 tbsp Shrimp stock
2 tbsp Bread crumbs
1 tbsp Bayou Blast - {Emeril’s Creole Seasoning}, see * Note
4 Filet mignons - (6 to 7 oz ea), trimmed
Bordelaise Sauce, see * Note
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* Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” and “Bordelaise Sauce” recipes which are included in this collection.
Heat 1 tablespoon oil in a medium skillet and saute yellow and green onions, celery, bell pepper, and garlic 1 minute. Add shrimp, stock, bread crumbs, and 1 teaspoon Bayou Blast and cook 2 minutes. Remove from heat to cool 15 minutes.
Cut a slit about 2 inches long into side of each steak; cut about 2 inches in to make a pocket. Stand filets on their uncut edges and open pockets. Sprinkle remaining Creole seasoning over meat; pat seasoning on steak and inside pocket. Using a spoon, fill each pocket with 1/4 cup stuffing.
Heat remaining 1 tablespoon oil in a large skillet and sear filets. For rare, cook about 3 minutes on each side; for medium-rare, cook about 4 minutes on each side. Top with Bordelaise Sauce. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse >From the TV FOOD NETWORK - (Show # EE-004 broadcast 01-23-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-25-1997
Recipe by: Emeril Lagasse
Posted to MC-Recipe Digest by "creedenites" <creedenites@sprintmail.com> on Feb 6, 1998
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