"carpet Bag" Steak – We Love God!

The awareness of sin, a deep awareness of disobedience, and painful confession of sin used to be our shadow. Christians hated sin. They feared it, they fled from it, they grieved over it. Some of our [forefathers] agonized over their sins. A man who lost his temper might wonder if he could still go to holy communion. A woman who for years envied her more attractive and intelligent sister might wonder if this sin threatened her very salvation... That shadow has dimmed. Nowadays the accusation, 'You have sinned,' is often said with a grin and with a tone that signals an inside joke. At one time this accusation still had the power to jolt people.

Cornelius Plantinga

CATEGORY	CUISINE	TAG	YIELD
Meats		Essnce01	4	Servings

INGREDIENTS

2	T	Olive oil, divided
1/4	c	Chopped onions
1/4	c	Chopped celery
1 1/4	c	Chopped green bell peppers
1/4	c	Chopped green onions
1	T	Minced garlic
2	T	Minced shallots
4		Bay leaves
2	T	Emerils Essence, see * Note
1	c	Freshly-shucked oysters
		chopped
		with their liquor
1/2	c	Water
1/2	t	Worcestershire sauce
1/4	t	Hot pepper sauce
1	c	Bread crumbs
		Salt, to taste
		Freshly-ground black pepper
		to taste
4		Filet mignons -, 8 oz ea
1	c	Roasted potatoes
1/2	c	Meat jus
5		Fried oysters
1	T	Shaved green onions

INSTRUCTIONS

Note: See the Emerils 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 Emerils  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 1/4 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 -
http://www.foodtv.com  Formatted for MasterCook by Joe Comiskey, aka MR
MAD -  jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net  02-26-1997
Recipe by: Emeril Lagasse  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Do you want to know the master planner? God!”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 239 Calories From Fat: 81 Total Fat: 9.2g Cholesterol: 3.7mg Sodium: 689.9mg Potassium: 392.5mg Carbohydrates: 32.3g Fiber: 5.6g Sugar: 5.3g Protein: 8.8g