| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Main dish, Beef |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
ts |
Finely-minced yellow onion |
| 1 |
ts |
Finely-minced green onion |
| 1 |
ts |
Finely-minced celery |
| 1 |
ts |
Finely-minced green bell pepper |
| 1 |
ts |
Finely-minced garlic |
| 1/4 |
lb |
Peeled; deveined shrimp, chopped |
| 2 |
tb |
Shrimp stock |
| 2 |
tb |
Bread crumbs |
| 1 |
tb |
Bayou Blast – {Emeril.s Creole Seasoning}; see * Note |
| 4 |
|
Filet mignons – (6 to 7 oz ea); trimmed |
|
|
Bordelaise Sauce; see * Note |
INSTRUCTIONS
* 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 1/4 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 - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka
Joe Comiskey - jpmd44a@prodigy.com 02-25-1997
Recipe by: Emeril Lagasse
Posted to MC-Recipe Digest by "creedenites" <creedenites@sprintmail.com> on
Feb 6, 1998
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