Stuffed filet of beef with bordelaise sauce

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
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

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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