| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Main dish, Beef |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Olive oil; divided |
| 1 |
ts |
Finely-minced onions |
| 1 |
ts |
Finely-minced green onions |
| 1 |
ts |
Finely-minced celery |
| 1 |
ts |
Finely-minced red onions |
| 2 |
ts |
Minced shallots |
| 1 |
ts |
Minced garlic |
| 1/4 |
lb |
Rock shrimp |
| 2 |
tb |
Water |
| 2 |
tb |
Fine; dried bread crumbs |
|
|
Emeril's Essence; see * Note |
| 4 |
|
Filet Mignons – (6 to 7 oz ea); trimmed |
INSTRUCTIONS
* Note: See the "Emeril's Essence Information" recipe which is included in
this collection.
Preheat the oven to 400 degrees.
In a saute pan, over medium heat, add 1 tablespoon of the olive oil. When
the oil is hot, add the onions, green onions, celery, red peppers,
shallots, and garlic. Saute for 1 to 2 minutes. Add the rock shrimp, water
and bread crumbs. Season with Emeril's Essence and cook for 2 minutes.
Remove from heat and allow to cool for at least 15 minutes.
Using a small sharp knife, cut a slit about 2 inches along into the side of
each steak forming a pocket. Season the meat with Essence inside and out of
the pocket. Using a spoon, fill each pocket with about 1/4 cup of the
stuffing.
In a large saute pan, heat the remaining olive oil over medium heat. When
the oil is hot, add the filets and sear for 2 to 3 minutes on each side.
Remove the pan from the heat and place in the oven. Roast for 6 to 8
minutes for medium-rare.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A64 broadcast 10-22-1997) 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
11-08-1997
Recipe by: Emeril Lagasse
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