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Receta "Carpet Bag" Steak
by Global Cookbook

"Carpet Bag" Steak
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  Raciónes: 4

Ingredientes

  • 2 Tbsp. Extra virgin olive oil divided
  • 1/4 c. Minced onions
  • 1/4 c. Minced celery
  • 1 1/4 c. Minced green bell peppers
  • 1/4 c. Minced green onions
  • 1 Tbsp. Chopped garlic
  • 2 Tbsp. Chopped shallots
  • 4 x Bay leaves
  • 2 Tbsp. Emeril"s Essence see * Note
  • 1 c. Freshly-shucked oysters minced, with their liquor
  • 1/2 c. Water
  • 1/2 tsp Worcestershire sauce
  • 1/4 tsp Warm pepper sauce
  • 1 c. Bread crumbs Salt to taste Freshly-grnd black pepper to taste
  • 4 x Filet mignons - (8 ounce ea)
  • 1 c. Roasted potatoes
  • 1/2 c. Meat jus
  • 5 x Fried oysters
  • 1 Tbsp. Shaved green onions

Direcciones

  1. Preheat oven to 400 degrees.
  2. Heat 1 Tbsp. of the oil in a saute/fry pan, add in the onions, celery, peppers, green onions, shallots, and garlic, and saute/fry for 1 minute. Stir in the bay leaves and Emeril"s Essence and saute/fry for 2 min. Add in the oysters, their liquor, the water, Worcestershire sauce, and warm sauce, saute/fry for 1 minute. Remove from the heat. Turn into a bowl, add in the bread crumbs, and mix till thoroughly incorporated. Season with salt and pepper.
  3. 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 c. of the oyster stuffing.
  4. Heat the remaining 1 Tbsp. oil in a large ovenproof skillet over high heat. When the oil is warm, add in the filets and sear on both sides , about 3 min on each side. Finish the filets in the oven for about 5 min 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.
  5. This recipe yields 4 servings.