Stuffed Fillet Of Beef With Bordelaise Sauce

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1 teaspoon	5ml	Yellow onion - finely-minced
1 teaspoon	5ml	Green onion - finely-minced
1 teaspoon	5ml	Celery - finely-minced
1 teaspoon	5ml	Green bell pepper - finely-minced
1 teaspoon	5ml	Garlic - finely-minced
1/4 lb	113g / 4oz	Shrimp - peeled deveined
		Chopped
2 tablespoons	30ml	Shrimp stock
2 tablespoons	30ml	Bread crumbs
1 tablespoon	15ml	Emeril's bayou blast Creole seasoning*
4		Filet mignons - trimmed
		Bordelaise sauce**

Recipe Instructions

* See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe in the "Rubs and Spices" recipe collection.

** See the "Bordelaise Sauce" recipes in the "Sauces" recipe 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.

Source:
Emeril Lagasse

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