"Carpet Bag" Steak Recipe - Cooking Index
"Carpet Bag" Steak Recipe - Cooking Index
| 2 tablespoons | Olive oil - divided | |
| 1/4 cup | Chopped onions | |
| 1/4 cup | Chopped celery | |
| 1 1/4 cups | Chopped green bell peppers | |
| 1/4 cup | Chopped green onions | |
| 1 tablespoon | Minced garlic | |
| 2 tablespoons | Minced shallots | |
| 4 | Bay leaves | |
| 2 tablespoons | Emeril's Essence - see * Note | |
| 1 cup | Freshly-shucked oysters - chopped, with their liquor | |
| 1/2 cup | Water | |
| 1/2 teaspoon | Worcestershire sauce | |
| 1/4 teaspoon | Hot pepper sauce | |
| 1 cup | Bread crumbs | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 4 | Filet mignons - (8 oz ea) | |
| 1 cup | Roasted potatoes | |
| 1/2 cup | Meat jus | |
| 5 | Fried oysters | |
| 1 tablespoon | Shaved green onions |
* 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 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.
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
Average rating:
7.5 (2 votes)
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