|2 tablespoons||Olive oil|
|1 teaspoon||Finely minced yellow onion|
|1 teaspoon||Finely minced green onion|
|1 teaspoon||Finely minced celery|
|1 teaspoon||Finely minced green bell|
|1 teaspoon||Finely minced garlic|
|¼ pounds||Peeled, deveined shrimp,|
|2 tablespoons||Shrimp stock|
|2 tablespoons||Bread crumbs|
|1 tablespoon||Creole Seasoning, or to|
|Four 6- to 7-ounce filet|
|Bordelaise Sauce, recipe|
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 seasoning 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 seasoning over meat; pat seasoning on steak and inside pocket. Using a spoon, fill each pocket with ¼ 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.
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