Rock Shrimp Stuffed Fillet

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