Side Pannel
Rock Shrimp Stuffed Fillet
Rock Shrimp Stuffed Fillet
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Beef
Ingredients List
- 3 tb Olive oil; divided
- 1 ts Finely-minced onions
- 1 ts Finely-minced green onions
- 1 ts Finely-minced celery
- 1 ts Finely-minced red onions
- 2 ts Minced shallots
- 1 ts Minced garlic
- 1/4 lb Rock shrimp
- 2 tb Water
- 2 tb Fine; dried bread crumbs
- Emeril's Essence; see * Note
- 4 Filet Mignons - (6 to 7 oz
- -ea); trimmed
Directions
* Note: See the "Emeril's Essence Information" recipe which is included in
this collection.
Preheat the oven to 400 degrees.
In a saute pan, over medium heat, add 1 tablespoon of the olive oil. When
the oil is hot, add the onions, green onions, celery, red peppers,
shallots, and garlic. Saute for 1 to 2 minutes. Add the rock shrimp, water
and bread crumbs. Season with Emeril's Essence and cook for 2 minutes.
Remove from heat and allow to cool for at least 15 minutes.
Using a small sharp knife, cut a slit about 2 inches along into the side of
each steak forming a pocket. Season the meat with Essence inside and out of
the pocket. Using a spoon, fill each pocket with about 1/4 cup of the
stuffing.
In a large saute pan, heat the remaining olive oil over medium heat. When
the oil is hot, add the filets and sear for 2 to 3 minutes on each side.
Remove the pan from the heat and place in the oven. Roast for 6 to 8
minutes for medium-rare.
this collection.
Preheat the oven to 400 degrees.
In a saute pan, over medium heat, add 1 tablespoon of the olive oil. When
the oil is hot, add the onions, green onions, celery, red peppers,
shallots, and garlic. Saute for 1 to 2 minutes. Add the rock shrimp, water
and bread crumbs. Season with Emeril's Essence and cook for 2 minutes.
Remove from heat and allow to cool for at least 15 minutes.
Using a small sharp knife, cut a slit about 2 inches along into the side of
each steak forming a pocket. Season the meat with Essence inside and out of
the pocket. Using a spoon, fill each pocket with about 1/4 cup of the
stuffing.
In a large saute pan, heat the remaining olive oil over medium heat. When
the oil is hot, add the filets and sear for 2 to 3 minutes on each side.
Remove the pan from the heat and place in the oven. Roast for 6 to 8
minutes for medium-rare.
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