Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Olive oil
1 ts Finely minced yellow onion
1 ts Finely minced green onion
1 ts Finely minced celery
1 ts Finely minced green bell
Pepper
1 ts Finely minced garlic
1/4 lb Peeled, deveined shrimp,
Chopped
2 tb Shrimp stock
2 tb Bread crumbs
1 tb Creole Seasoning, or to
Taste
Four 6- to 7-ounce filet
Mignons, trimmed
Bordelaise Sauce, recipe
Follows

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.

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