Stuffed Filet Of Beef With Bordelaise Sauce

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.

Cooking Method: Sautéing

Cuisine: American, French

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 67.7

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

2 tablespoon Olive oil
1 teaspoon Finely minced yellow onion
1 teaspoon Finely minced green onion
1 teaspoon Finely minced celery
1 teaspoon Finely minced green bell pepper
1 teaspoon Finely minced garlic
0.25 lb Peeled, deveined shrimp, chopped
2 tablespoon Shrimp stock
2 tablespoon Bread crumbs
2 teaspoon Creole Seasoning
4 filet Mignon steaks (6-7 oz each), trimmed Filet Mignon
1 recipe Bordelaise Sauce

Directions

1
Heat 1 tablespoon of olive oil in a medium skillet over medium heat.
2
Add the minced yellow onion, green onion, celery, green bell pepper, and garlic; saut for 1 minute until fragrant.
3
Stir in the chopped shrimp, shrimp stock, bread crumbs, and 1 teaspoon of Creole seasoning; cook for 2 minutes until shrimp are pink.
4
Remove the skillet from heat and let the stuffing mixture cool for 15 minutes.
5
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.
6
Stand the filets on their uncut edges and gently open the pockets with your fingers or the knife tip.
7
Sprinkle the remaining 1 teaspoon of Creole seasoning over the outside of the steaks and pat it onto the meat and inside the pockets.
8
Using a spoon, fill each pocket with approximately 1/4 cup of the cooled shrimp stuffing.
9
Heat the remaining 1 tablespoon of olive oil in a large skillet over high heat.
10
Sear the stuffed filets for about 3 minutes on each side for rare, or 4 minutes on each side for medium-rare.
11
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.

Keywords: filet mignon, stuffed steak, bordelaise sauce, shrimp stuffing, creole seasoning, beef recipe, seafood and beef, dinner party, gourmet, red wine sauce, steak pockets, special occasion

Read it online: https://www.chefs-mate.com/recipe/stuffed-filet-of-beef-with-bordelaise-sauce/