Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1 teaspoon finely minced yellow onion

  3. 1 teaspoon finely minced green onion

  4. 1 teaspoon finely minced celery

  5. 1 teaspoon finely minced green bell pepper

  6. 1 teaspoon finely minced garlic

  7. 1/4 pound peeled, deveined shrimp, chopped

  8. 2 tablespoons shrimp stock

  9. 2 tablespoons bread crumbs

  10. 1 tablespoon Creole Seasoning, or to taste

  11. 6- to 7-ounce filet mignons, trimmed

  12. Bordelaise Sauce

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.


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