Ingredients
- 3 tablespoons olive oil, in all
- 1 teaspoon finely minced onions
- 1 teaspoon finely minced green onions
- 1 teaspoon finely minced celery
- 1 teaspoon finely minced red bell pepper
- 2 teaspoons minced shallots
- 1 teaspoon minced garlic
- 1/4 pound rock shrimp
- 2 tablespoons water
- 2 tablespoons fine, dried bread crumbs
- Essence, recipe follows
- 4 Filet Mignons, 6 to 7 ounces each, trimmed
Directions
Preheat the oven to 400 degrees. In a saute pan, over medium heat, add the 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 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 on each side. Remove the pan from the heat and place in the oven. Roast for 6 to 8 minutes for medium rare.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 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 oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
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By Lekj5
on January 01, 2011
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Great for special ocassion.
By jillkolasa_3381509
North Canton,, OH
on December 24, 2005
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This is a special recipe I've made for both Valentine's Day and New Years Eve. It's fancy without much fuss!
By Mexirita
Dallas, TX
on September 03, 2004
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There was so much liquid in the pan from the shrimp stuffing that the filets did not sear very well. Overall though, the stuffing was delicious, as of course, the filets. Next time I'll cook them separately and put the stuffing on top and to the side of the steaks after their cooked.
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