\"carpet bag\" steak

4 servings

Ingredients

Quantity Ingredient
2.00 tablespoon olive oil; divided
¼ cup chopped onions
¼ cup chopped celery
1¼ cup chopped green bell peppers
¼ cup chopped green onions
1.00 tablespoon minced garlic
2.00 tablespoon minced shallots
4.00 bay leaves
2.00 tablespoon emeril’s essence; see * note
1.00 cup freshly-shucked oysters; chopped,
1 ; with their liquor
½ cup water
½ teaspoon worcestershire sauce
¼ teaspoon hot pepper sauce
1.00 cup bread crumbs
1 salt; to taste
1 freshly-ground black pepper; to taste
4.00 filet mignons -; (8 oz ea)
1.00 cup roasted potatoes
½ cup meat jus
5.00 fried oysters
1.00 tablespoon shaved green onions

Directions

* Note: See the “Emeril’s Essence Information” recipe which is included in this collection.

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 bay leaves and Emeril’s Essence and saute for 2 minutes. Add the oysters, their liquor, 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 until 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 ¼ 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 on each plate with the filet on top.

Spoon the sauce over the top and garnish with the fried oysters and shaved green onions. This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2268 broadcast 01-27-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

02-26-1997

Recipe by: Emeril Lagasse

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