Carpet Bag Steak

Category : General

Yield: 4 servings

Ingredients (Help):
2 tb Olive oil; divided
1/4 c Chopped onions
1/4 c Chopped celery
1 1/4 c Chopped green bell peppers
1/4 c Chopped green onions
1 tb Minced garlic
2 tb Minced shallots
4 Bay leaves
2 tb Emerils Essence; see * Note
1 c Freshly-shucked oysters;
; with their liquor
1/2 c Water
1/2 ts Worcestershire sauce
1/4 ts Hot pepper sauce
1 c Bread crumbs
Salt; to taste
Freshly-ground black pepper;
-to taste
4 Filet mignons -; (8 oz ea)
1 c Roasted potatoes
1/2 c Meat jus
5 Fried oysters
1 tb Shaved green onions

* Note: See the Emerils 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 Emerils
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.

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