"Carpet Bag" Steak Recipe - Cooking Index
"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 |
| 4 | Bay leaves | |
| 2 tablespoons | 30ml | Emeril's Essence - see * Note |
| 1 cup | 146g / 5.1oz | Freshly-shucked oysters - chopped, with their liquor |
| 1/2 cup | 118ml | Water |
| 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 |
| 5 | Fried oysters | |
| 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.
Source:
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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