"Carpet Bag" Steak
- 2 tablespoons olive oil, in all
- 1/4 cup chopped onions
- 1/4 cup chopped celery
- 1 1/4 cups chopped green bell peppers
- 1/4 cup chopped green onions
- 1 tablespoon minced garlic
- 2 tablespoons minced shallots
- 4 bay leaves
- 2 tablespoons Essence, recipe follows
- 1 cup freshly shucked oysters, chopped, with their liquor
- 1/2 cup water
- 1/2 teaspoon salt
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon hot pepper sauce
- 1 cup bread crumbs
- 4 (8 ounce) pieces of filet mignons
- 1 cup roasted potatoes
- 1/2 cup meat jus
- 1 tablespoons shaved green onions
- 5 fried oysters
- Essence (Emeril's Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Preheat oven to 400 degrees. Heat 1 tablespoon of the oil in a saute pan, add the onions, celery, peppers, green onions, shallots, and garlic, and saute for 1 minute. Stir in the by leaves and Essence and saute for 2 minutes. Add the oysters, their liquor, and the water, Worcestershire sauce, and hot sauce, saute for 1 minute. Remove from the heat. Turn into a bowl, add the bread crumbs, and mix thoroughly incorporated. Season with salt and pepper.
Make a vertical incision in the side edge of each filet with a small sharp knife, and open up a pocket about three-quarters of the way into the meat. Sprinkle the remaining Essence all over the steaks. Stuff each steak with 1/4 cup of the oyster stuffing.
Heat the remaining 1 tablespoon oil in a large ovenproof skillet over high heat. When the oil is hot, add the filets and sear on both sides , about 3 minutes on each side. Finish the filets in the oven for about 5 minutes for medium rare. Place the potatoes plate with the filet on top. Spoon the sauce over the top and garnish with the fried oysters and green onions.Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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