This sophisticated dish features tender filet mignon steaks butterflied to create pockets for a savory Creole shrimp stuffing. The filling combines chopped shrimp, aromatic vegetables, and bread crumbs seasoned with Creole spices, offering a delightful contrast of textures. Sear the beef to lock in juices, then serve with a classic Bordelaise sauce for a restaurant-quality dining experience at home. Perfect for romantic dinners or special occasions, this recipe balances the richness of beef with the bright, zesty notes of the stuffing. It is a show-stopping main course that feels luxurious yet manageable for the home cook.
Stuffed Filet Of Beef With Bordelaise Sauce
Description
This sophisticated dish features tender filet mignon steaks butterflied to create pockets for a savory Creole shrimp stuffing. The filling combines chopped shrimp, aromatic vegetables, and bread crumbs seasoned with Creole spices, offering a delightful contrast of textures. Sear the beef to lock in juices, then serve with a classic Bordelaise sauce for a restaurant-quality dining experience at home. Perfect for romantic dinners or special occasions, this recipe balances the richness of beef with the bright, zesty notes of the stuffing. It is a show-stopping main course that feels luxurious yet manageable for the home cook.Ingredients
Directions
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Heat 1 tablespoon of olive oil in a medium skillet over medium heat.
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Add the minced yellow onion, green onion, celery, green bell pepper, and garlic; saut for 1 minute until fragrant.
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Stir in the chopped shrimp, shrimp stock, bread crumbs, and 1 teaspoon of Creole seasoning; cook for 2 minutes until shrimp are pink.
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Remove the skillet from heat and let the stuffing mixture cool for 15 minutes.
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Using a sharp knife, cut a slit about 2 inches long into the side of each steak, cutting about 2 inches deep to create a pocket.
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Stand the filets on their uncut edges and gently open the pockets with your fingers or the knife tip.
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Sprinkle the remaining 1 teaspoon of Creole seasoning over the outside of the steaks and pat it onto the meat and inside the pockets.
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Using a spoon, fill each pocket with approximately 1/4 cup of the cooled shrimp stuffing.
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Heat the remaining 1 tablespoon of olive oil in a large skillet over high heat.
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Sear the stuffed filets for about 3 minutes on each side for rare, or 4 minutes on each side for medium-rare.
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Transfer steaks to plates, top with warm Bordelaise sauce, and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 67.7kcal
- % Daily Value *
- Total Fat 7.5g12%
- Saturated Fat 1.1g6%
- Cholesterol 0.0mg0%
- Sodium 0.6mg1%
- Total Carbohydrate 0.3g1%
- Dietary Fiber 0.1g1%
- Sugars 0.2g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet to maintain texture.
You can substitute the shrimp stuffing with a mushroom duxelles for a vegetarian option, or use crab meat for a different seafood flavor.
Ensure the stuffing is completely cool before inserting it into the raw steak to prevent the meat from starting to cook prematurely. Let the steaks rest for 5 minutes after searing before slicing if desired, though they are often served whole.
Traditional Bordelaise sauce is a rich reduction of red wine, beef stock, and shallots, finished with butter. Make sure it is warm when serving over the hot steak.
