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"Carpet Bag" Steak

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Ingredients:

  • 2 tb Olive oil; divided
  • 1/4 c Chopped onions
  • 1/4 c Chopped celery
  • 1 1/4 c Chopped green bell peppers
  • 1/4 c Chopped green onions
  • 1 tb Minced garlic
  • 2 tb Minced shallots
  • 4 Bay leaves
  • 2 tb Emeril’s Essence; see * Note
  • 1 c Freshly-shucked oysters; chopped, with their liquor
  • 1/2 c Water
  • 1/2 ts Worcestershire sauce
  • 1/4 ts Hot pepper sauce
  • 1 c Bread crumbs
  • Salt; to taste
  • Freshly-ground black pepper; to taste
  • 4 Filet mignons -; (8 oz ea)
  • 1 c Roasted potatoes
  • 1/2 c Meat jus
  • 5 Fried oysters
  • 1 tb 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 EmerilÂ’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 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 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 - http://www.foodtv.com
 
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
 
02-26-1997
 
Recipe by: Emeril Lagasse
 
Converted by MM_Buster v2.0l.