Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2.00 tablespoon | olive oil |
| 1.00 teaspoon | finely-minced yellow onion |
| 1.00 teaspoon | finely-minced green onion |
| 1.00 teaspoon | finely-minced celery |
| 1.00 teaspoon | finely-minced green bell pepper |
| 1.00 teaspoon | finely-minced garlic |
| ¼ pounds | peeled; deveined shrimp, chopped |
| 2.00 tablespoon | shrimp stock |
| 2.00 tablespoon | bread crumbs |
| 1.00 tablespoon | bayou blast - {emerils creole seas; oning}, see * |
| 4.00 \N | filet mignons - (6 to 7 oz ea); trimmed |
| 1 \N | bordelaise sauce; see * note |
* Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” and “Bordelaise Sauce” recipes which are included in this collection.
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 Bayou Blast 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 Creole 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. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-004 broadcast 01-23-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
02-25-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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