Recipe - Stuffed Fillet Of Beef With Bordelaise Sauce

2 tablespoon Olive oil
1 teaspoon Finelyminced yellow onion
1 teaspoon Finelyminced green onion
1 teaspoon Finelyminced celery
1 teaspoon Finelyminced green bell
pepper
1 teaspoon Finelyminced garlic
One fourth pound Peeled; deveined shrimp,
chopped
2 tablespoon Shrimp stock
2 tablespoon Bread crumbs
1 tablespoon Bayou Blast {Emeril’s
Creole Seasoning}; see *
Note
4 Filet mignons (6 to 7 oz
ea); trimmed
Bordelaise Sauce; see * Note

* 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 One fourth cup stuffing.

Heat remaining 1 tablespoon oil in a large skillet and sear filets. For
rare, cook about 3 minutes on each side; for mediumrare, 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 # EE004 broadcast 01231997) Downloaded from their
WebSite http://www.foodtv.com Formatted for MasterCook by MR MAD, aka
Joe Comiskey jpmd44a@prodigy.com 02251997

Recipe by: Emeril Lagasse

Posted to MCRecipe Digest by "creedenites" creedenites@sprintmail.com on
Feb 6, 1998