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Stuffed Fillet of Beef with Bordelaise Sauce



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Stuffed Fillet of Beef with Bordelaise Sauce

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

* 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.

Ingredients:

2 tb Olive oil
1 ts Finely-minced yellow onion
1 ts Finely-minced green onion
1 ts Finely-minced celery
1 ts Finely-minced green bell
-pepper
1 ts Finely-minced garlic
1/4 lb Peeled; deveined shrimp,
-chopped
2 tb Shrimp stock
2 tb Bread crumbs
1 tb Bayou Blast - {Emeril’s
-Creole Seasoning}; see *
-Note
4 Filet mignons - (6 to 7 oz
-ea); trimmed
Bordelaise Sauce; see * Note

Serves:

4 Servings
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