Carpet Bag Steak - Emeril

Course : Seafoods
Serves: 4
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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 pieces bay leaves
2 tablespoons emerils 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
1 teaspoon salt -- to taste
1 teaspoon freshly-ground black pepper -- to taste
4 fillets filet mignons - -- (8 oz ea)
1 cup roasted potatoes
1/2 cup meat jus
5 medium fried oysters
1 tablespoon shaved green onions

Preparation / Directions:

* 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

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