Stuffed Filet Of Beef With Bordelaise Sauce Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 tbsp: Olive oil,
1 tsp: Finely minced yellow onion,
1 tsp: Finely minced green onion,
1 tsp: Finely minced celery,
1 tsp: Finely minced green bell,
Pepper,
1 tsp: Finely minced garlic,
1/4 lbs: Peeled, deveined shrimp,
Chopped,
2 tbsp: Shrimp stock,
2 tbsp: Bread crumbs,
1 tbsp: Creole Seasoning, or to
Taste,
Four 6- to 7-ounce filet,
Mignons, trimmed
Bordelaise Sauce, recipe
Follows,
Directions:
Heat 1 tablespoon oil in a medium skillet and saute yellow and green
onions, celery, bell pepper, and garlic 1 minute. Add shrimp, stock,
bread crumbs, and 1 teaspoon seasoning and cook 2 minutes. Remove
from heat to cool 15 minutes.
Cut a slit about 2 inches long into side of each steak; cut about 2
inches in to make a pocket. Stand filets on their uncut edges and
open pockets. Sprinkle remaining seasoning over meat; pat seasoning
on steak and inside pocket. Using a spoon, fill each pocket with
1/4 cup stuffing.
Heat remaining 1 tablespoon oil in a large skillet and sear filets.
For rare, cook about 3 minutes on each side; for medium-rare, cook
about 4 minutes on each side. Top with Bordelaise sauce.
Source from luhu.jp
onions, celery, bell pepper, and garlic 1 minute. Add shrimp, stock,
bread crumbs, and 1 teaspoon seasoning and cook 2 minutes. Remove
from heat to cool 15 minutes.
Cut a slit about 2 inches long into side of each steak; cut about 2
inches in to make a pocket. Stand filets on their uncut edges and
open pockets. Sprinkle remaining seasoning over meat; pat seasoning
on steak and inside pocket. Using a spoon, fill each pocket with
1/4 cup stuffing.
Heat remaining 1 tablespoon oil in a large skillet and sear filets.
For rare, cook about 3 minutes on each side; for medium-rare, cook
about 4 minutes on each side. Top with Bordelaise sauce.
Source from luhu.jp
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