Recipe
Funky Stuffed Fillet
Ingredients
- 4 (8 ounce) fillets
- 4 tablespoons olive oil, in all
- Essence
- 8 ounces homemade Boursin
- 2 tablespoons minced shallots
- 2 cups sliced shiitake mushrooms
- 1/4 cup peeled, seeded, and chopped tomatoes
- 2 cups veal reduction
- 1 tablespoon chopped parsley
- Salt and pepper
- 2 tablespoons butter
- 1 cup mashed potatoes, hot
- 1/2 cup assorted mild herb salad
- Oil for frying
Directions
- Preheat the fryer. Preheat the oven to 400 degrees Make a 2-inch slit on the side of each fillet. Season each fillet inside and out with Essence. Stuff each fillet with 2 ounces of the Boursin. In a saute pan, heat 2 tablespoons of the olive oil. When the pan is smoking hot, sear the fillet for 2 minutes and flip over. Finish the fillets in the oven. Roast for 4-5 minutes for medium rare. Remove from the oven and allow to rest for 1 minute. For the sauce: In a saute pan, heat the remaining olive oil. When the pan is smoking hot, saute the shallots, mushrooms and garlic for 2-3 minutes. Add the tomatoes and veal reduction. Simmer the sauce for 2-3 minutes. Season with salt and pepper. Stir in the parsley. Mount in the butter. Remove from the heat. Fry the herb salad in the fryer for 1 minute until crispy. Place the fillet on top of the potatoes. Spoon the sauce over the fillet. Garnish with the fried herbs and Essence.
Recipe Details
- Source: Essence Of Emeril EE2337 [4]
- Dish Type: Entree [5]
Reviews