"Carpet Bag" Steak Recipe - Cooking Index
|2 tablespoons||30ml||Olive oil - divided|
|1/4 cup||15g / 0.5oz||Chopped onions|
|1/4 cup||27g / 1oz||Chopped celery|
|1 1/4 cups||182g / 6.4oz||Chopped green bell peppers|
|1/4 cup||15g / 0.5oz||Chopped green onions|
|1 tablespoon||15ml||Minced garlic|
|2 tablespoons||30ml||Minced shallots|
|2 tablespoons||30ml||Emeril's Essence - see * Note|
|1 cup||146g / 5.1oz||Freshly-shucked oysters - chopped, with their liquor|
|1/2 teaspoon||2.5ml||Worcestershire sauce|
|1/4 teaspoon||1.3ml||Hot pepper sauce|
|1 cup||146g / 5.1oz||Bread crumbs|
|Salt - to taste|
|Freshly-ground black pepper - to taste|
|4||Filet mignons - (8 oz ea)|
|1 cup||237ml||Roasted potatoes|
|1/2 cup||31g / 1.1oz||Meat jus|
|1 tablespoon||15ml||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 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.
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
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