Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 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 |
| 4.00 | bay leaves |
| 2.00 tablespoon | emerils essence; see * note |
| 1.00 cup | freshly-shucked oysters; chopped, |
| 1 | ; with their liquor |
| ½ cup | water |
| 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 |
| 5.00 | fried oysters |
| 1.00 tablespoon | shaved green onions |
* Note: See the “Emeril’s 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 Emeril’s 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@...
02-26-1997
Recipe by: Emeril Lagasse
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