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Funky Stuffed Fillet

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    Source: www.emerils.comReport recipe

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    Nutrition Info . . .

    NutrientsLipids, Cellulose
    VitaminsA, B3, B9, C, D
    MineralsCopper, Natrium, Manganese, Iron, Phosphorus, Cobalt

    Ingredients Jump to Instructions ↓

    1. 4 (8 ounce) fillets

    2. 4 tablespoons olive oil, in all

    3. Essence

    4. 8 ounces homemade Boursin

    5. 2 tablespoons minced shallots

    6. 2 cups sliced shiitake mushrooms

    7. 1/4 cup peeled, seeded, and chopped tomatoes

    8. 2 cups veal reduction

    9. 1 tablespoon chopped parsley

    10. Salt and pepper

    11. 2 tablespoons butter

    12. 1 cup mashed potatoes, hot

    13. 1/2 cup assorted mild herb salad

    14. Oil for frying

    Instructions Jump to Ingredients ↑

    1. Preheat the fryer. Preheat the oven to 400 degrees Make a 2-inch slit on the side of each fillet. Season each fillet inside and out with Essence. Stuff each fillet with 2 ounces of the Boursin. In a saute pan, heat 2 tablespoons of the olive oil. When the pan is smoking hot, sear the fillet for 2 minutes and flip over. Finish the fillets in the oven. Roast for 4-5 minutes for medium rare. Remove from the oven and allow to rest for 1 minute. For the sauce: In a saute pan, heat the remaining olive oil. When the pan is smoking hot, saute the shallots, mushrooms and garlic for 2-3 minutes. Add the tomatoes and veal reduction. Simmer the sauce for 2-3 minutes. Season with salt and pepper. Stir in the parsley. Mount in the butter. Remove from the heat. Fry the herb salad in the fryer for 1 minute until crispy. Place the fillet on top of the potatoes. Spoon the sauce over the fillet. Garnish with the fried herbs and Essence.

    2. Yield : 4 servings

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