Stuffed fillet of beef with bordelaise sauce

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 - {emeril’s 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 -

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Recipe by: Emeril Lagasse

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