Side Pannel
Stuffed Fillet of Beef with Bordelaise Sauce
Stuffed Fillet of Beef with Bordelaise Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Beef, Main Dish
Ingredients List
- 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
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.
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.
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