Stuffed filet of beef with bordelaise sauce
4 servings
Ingredients
| Quantity | 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 |
| Pepper | ||
| 1 | teaspoon | Finely minced garlic |
| ¼ | pounds | Peeled, deveined shrimp, |
| Chopped | ||
| 2 | tablespoons | Shrimp stock |
| 2 | tablespoons | Bread crumbs |
| 1 | tablespoon | Creole Seasoning, or to |
| Taste | ||
| Four 6- to 7-ounce filet | ||
| Mignons, trimmed | ||
| Bordelaise Sauce, recipe | ||
| Follows | ||
Directions
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.