Yield: 4 servings
Measure | Ingredient |
---|---|
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 |
\N \N | Pepper |
1 teaspoon | Finely minced garlic |
¼ pounds | Peeled, deveined shrimp, |
\N \N | Chopped |
2 tablespoons | Shrimp stock |
2 tablespoons | Bread crumbs |
1 tablespoon | Creole Seasoning, or to |
\N \N | Taste |
\N \N | Four 6- to 7-ounce filet |
\N \N | Mignons, trimmed |
\N \N | Bordelaise Sauce, recipe |
\N \N | Follows |
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.