Cooking Index - Cooking Recipes & Ideas"Carpet Bag" Steak Recipe - Cooking Index

"Carpet Bag" Steak

Type: Fish, Meat
Courses: Main Course
Serves: 4 people

Recipe Ingredients

2 tablespoons 30mlOlive oil - divided
1/4 cup 15g / 0.5ozChopped onions
1/4 cup 27g / 1ozChopped celery
1 1/4 cups 182g / 6.4ozChopped green bell peppers
1/4 cup 15g / 0.5ozChopped green onions
1 tablespoon 15mlMinced garlic
2 tablespoons 30mlMinced shallots
4   Bay leaves
2 tablespoons 30mlEmeril's Essence - see * Note
1 cup 146g / 5.1ozFreshly-shucked oysters - chopped, with their liquor
1/2 cup 118mlWater
1/2 teaspoon 2.5mlWorcestershire sauce
1/4 teaspoon 1.3mlHot pepper sauce
1 cup 146g / 5.1ozBread crumbs
  Salt - to taste
  Freshly-ground black pepper - to taste
4   Filet mignons - (8 oz ea)
1 cup 237mlRoasted potatoes
1/2 cup 31g / 1.1ozMeat jus
5   Fried oysters
1 tablespoon 15mlShaved green onions

Recipe Instructions

* 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.

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


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