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Funky Stuffed Fillet

Type: Meat
Courses: Main Course
Serves: 4 people

Recipe Ingredients

4   Mignon fillets - (8 oz ea)
4 tablespoons 60mlOlive oil - divided
  Emeril's Essence - see * Note
8 oz 227gHomemade Farmer's Cheese - see * Note
2 tablespoons 30mlMinced shallots
2 cups 474mlSliced shiitake mushrooms
1/4 cup 15g / 0.5ozPeeled, seeded, chopped tomatoes
2 cups 474mlVeal reduction
1 tablespoon 15mlChopped parsley
  Salt - to taste
  Freshly-ground black pepper - to taste
2 tablespoons 30mlButter
1 cup 237mlMashed potatoes - hot
1/2 cup 118mlAssorted mild herb salad
  Oil - for frying

Recipe Instructions

* Note: See the "Emeril's Essence Information" and "Homemade Farmer's Cheese" recipes which are included in this collection.

Preheat the fryer. Preheat the oven to 400 degrees.

Make a 2-inch slit on the side of each fillet. Season each fillet inside and out with Emeril's Essence. Stuff each fillet with 2 ounces of the Homemade Farmer's Cheese.

In a saute pan, heat 2 tablespoons of the olive oil. When the pan is smoking hot, sear the fillets for 2 minutes and flip over. Finish the fillets in the oven. Roast for 4 to 5 minutes for medium-rare. Remove from the oven and allow to rest for 1 minute.

For the sauce: In a saute pan, heat the remaining olive oil. When the pan is smoking hot, saute the shallots, mushrooms and garlic for 2 to 3 minutes. Add the tomatoes and veal reduction. Simmer the sauce for 2 to 3 minutes. Season with salt and pepper. Stir in the parsley. Mount in the butter. Remove from the heat.

Fry the herb salad in the fryer for 1 minute until crispy. Place the fillet on top of the potatoes. Spoon the sauce over the fillet. Garnish with the fried herbs and Essence.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2337 broadcast 06-06-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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