Funky Stuffed Fillet Recipe - Cooking Index
4 | Mignon fillets - (8 oz ea) | |
4 tablespoons | 60ml | Olive oil - divided |
Emeril's Essence - see * Note | ||
8 oz | 227g | Homemade Farmer's Cheese - see * Note |
2 tablespoons | 30ml | Minced shallots |
2 cups | 474ml | Sliced shiitake mushrooms |
1/4 cup | 15g / 0.5oz | Peeled, seeded, chopped tomatoes |
2 cups | 474ml | Veal reduction |
1 tablespoon | 15ml | Chopped parsley |
Salt - to taste | ||
Freshly-ground black pepper - to taste | ||
2 tablespoons | 30ml | Butter |
1 cup | 237ml | Mashed potatoes - hot |
1/2 cup | 118ml | Assorted mild herb salad |
Oil - for frying |
* 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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