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Stuffed Filet Of Beef With Bordelaise Sauce


  • 2 tablespoons 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
  • 1/4 pound peeled, deveined shrimp, chopped
  • 2 tablespoons shrimp stock
  • 2 tablespoons bread crumbs
  • 1 tablespoon Creole Seasoning, or to taste
  • Four 6- to 7-ounce filet mignons, trimmed
  • Bordelaise Sauce


  • Heat 1 tablespoon oil in a medium skillet and saute yellow and green onions, celery, bell pepper, and garlic 1 minute. Add shrimp, stock, bread crumbs, and 1 teaspoon seasoning and cook 2 minutes. Remove from heat to cool 15 minutes.
  • Cut a slit about 2 inches long into side of each steak; cut about 2 inches in to make a pocket. Stand filets on their uncut edges and open pockets. Sprinkle remaining seasoning over meat; pat seasoning on steak and inside pocket. Using a spoon, fill each pocket with 1/4 cup stuffing. Heat remaining 1 tablespoon oil in a large skillet and sear filets. For rare, cook about 3 minutes on each side; for medium-rare, cook about 4 minutes on each side. Top with Bordelaise sauce.