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Funky Stuffed Fillet

  • Yield: 4 servings


  • 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


  • 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.