"carpet Bag" Steak
| 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.
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Nutrition (calculated from recipe ingredients)
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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