| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Essnce01 |
4 |
servings |
INGREDIENTS
| 2 |
tb |
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 |
tb |
Minced garlic |
| 2 |
tb |
Minced shallots |
| 4 |
|
Bay leaves |
| 2 |
tb |
Emeril.s Essence; see * Note |
| 1 |
c |
Freshly-shucked oysters; chopped, |
|
|
; with their liquor |
| 1/2 |
c |
Water |
| 1/2 |
ts |
Worcestershire sauce |
| 1/4 |
ts |
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 |
tb |
Shaved green onions |
INSTRUCTIONS
* Note: See the .Emeril.s 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 Emeril.s
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
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