|3 tablespoons||Olive oil, in all|
|1 teaspoon||Finely minced onions|
|1 teaspoon||Finely minced green onions|
|1 teaspoon||Finely minced celery|
|1 teaspoon||Finely minced red onions|
|2 teaspoons||Minced shallots|
|1 teaspoon||Minced garlic|
|¼ pounds||Rock shrimp|
|2 tablespoons||Fine, dried bread crumbs|
|4||Filet Mignons, 6 to 7 ounces|
Preheat the oven to 400 degrees. In a saute pan, over medium heat, add the 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 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 ¼ 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 on each side.
Remove the pan from the heat and place in the oven. Roast for 6 to 8 minutes for medium rare.
Yield: 4 serving
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