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.
