Stuffed Fillet Of Beef With Bordelaise Sauce

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1 teaspoon	5ml	Finely-minced yellow onion
1 teaspoon	5ml	Finely-minced green onion
1 teaspoon	5ml	Finely-minced celery
1 teaspoon	5ml	Finely-minced green bell pepper
1 teaspoon	5ml	Finely-minced garlic
1/4 lb	113g / 4oz	Peeled, deveined shrimp - chopped
2 tablespoons	30ml	Shrimp stock
2 tablespoons	30ml	Bread crumbs
1 tablespoon	15ml	Bayou Blast - {Emeril's Creole Seasoning} - see * Note
4		Filet mignons - (6 to 7 oz ea) - trimmed
		Bordelaise Sauce - see * Note

Recipe Instructions

* 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 1/4 cup stuffing.

Heat remaining 1 tablespoon oil in a large skillet and sear filets. For rare, cook about 3 minutes on each side; for medium-rare, cook about 4 minutes on each side. Top with Bordelaise Sauce.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-004 broadcast 01-23-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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