Recipe - Carpet Bag Steak

2 tablespoon Olive oil; divided
One fourth cup Chopped onions
One fourth cup Chopped celery
1 One fourth cup Chopped green bell peppers
One fourth cup Chopped green onions
1 tablespoon Minced garlic
2 tablespoon Minced shallots
4 Bay leaves
2 tablespoon Emeril’s Essence; see * Note
1 cup Freshlyshucked oysters;
chopped,
; with their liquor
One half cup Water
One half teaspoon Worcestershire sauce
One fourth teaspoon Hot pepper sauce
1 cup Bread crumbs
Salt; to taste
Freshlyground black pepper;
to taste
4 Filet mignons ; (8 ounce ea)
1 cup Roasted potatoes
One half cup Meat jus
5 Fried oysters
1 tablespoon Shaved green onions

* 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 threequarters of the way into the
meat. Sprinkle the remaining Essence all over the steaks. Stuff each
steak with One fourth 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
mediumrare. 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