Yield: 4 servings
|2.00 tablespoon||olive oil; divided|
|¼ cup||chopped onions|
|¼ cup||chopped celery|
|1¼ cup||chopped green bell peppers|
|¼ cup||chopped green onions|
|1.00 tablespoon||minced garlic|
|2.00 tablespoon||minced shallots|
|2.00 tablespoon||emerils essence; see * note|
|1.00 cup||freshly-shucked oysters; chopped,|
|1||; with their liquor|
|½ teaspoon||worcestershire sauce|
|¼ teaspoon||hot pepper sauce|
|1.00 cup||bread crumbs|
|1||salt; to taste|
|1||freshly-ground black pepper; to taste|
|4.00||filet mignons -; (8 oz ea)|
|1.00 cup||roasted potatoes|
|½ cup||meat jus|
|1.00 tablespoon||shaved green onions|
* Note: See the Emerils Essence Information recipe which is included in this collection.
Preheat oven to 400 degrees. Heat 1 tablespoon of the oil in a saute pan, add the onions, celery, peppers, green onions, shallots, and garlic, and saute for 1 minute. Stir in the bay leaves and Emerils Essence and saute for 2 minutes. Add the oysters, their liquor, the water, Worcestershire sauce, and hot sauce, saute for 1 minute.
Remove from the heat. Turn into a bowl, add the bread crumbs, and mix until thoroughly incorporated. Season with salt and pepper. Make a vertical incision in the side edge of each filet with a small sharp knife, and open up a pocket about three-quarters of the way into the meat. Sprinkle the remaining Essence all over the steaks. Stuff each steak with ¼ cup of the oyster stuffing. Heat the remaining 1 tablespoon oil in a large ovenproof skillet over high heat. When the oil is hot, add the filets and sear on both sides , about 3 minutes on each side. Finish the filets in the oven for about 5 minutes for medium-rare. Place the potatoes on each plate with the filet on top.
Spoon the sauce over the top and garnish with the fried oysters and shaved green onions. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2268 broadcast 01-27-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
Recipe by: Emeril Lagasse
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