Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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

Preparation:

* 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 oni