Funky Stuffed Fillet (Emeril Lagasse)

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Ready In: 30 Minutes

Servings: 4

Ingredients:

4 (8 ounce) fillets

4 tablespoons olive oil, in all

essence, recipe follows

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

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

Directions:

1. 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.
2. Essence (Emeril's Creole Seasoning):
3. Combine all ingredients thoroughly and store in an airtight jar or container.
4. Yield: about 2/3 cup
5. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

By RecipeOfHealth.com