- 3 tablespoons olive oil
- 1 teaspoon finely minced yellow onion
- 1 teaspoon finely minced green onion (green part only)
- 1 teaspoon finely minced celery
- 1 teaspoon finely minced red bell pepper
- 2 teaspoons minced shallots
- 1 teaspoon minced garlic
- Salt and freshly ground black pepper to taste
- 1/4 pound rock shrimp, peeled
- 2 tablespoons water
- 2 tablespoons fine dried bread crumbs
- Essence to taste
- 4 filet mignons (about 6 ounces each)
- Heat 1 tablespoon of the olive oil in a medium-size sauté pan over medium heat. Add the yellow onion, green onion, celery, red pepper, shallots, and garlic and season with salt and pepper. Cook, stirring, until slightly limp, about 1 minute. Add the shrimp, water, and bread crumbs, season with Essence, and cook, stirring, for 2 minutes. Remove from the heat and allow to cool for at least 15 minutes.
- Preheat the oven to 400ºF.
- Using a sharp knife, cut a pocket into the side of the filets about 2 inches long and 2 inches deep. Season with Essence inside and out of the pocket. Fill each with about 1/4 cup of the stuffing.
- Heat the remaining 2 tablespoons olive oil in a large ovenproof sauté pan over medium heat.
- Add the filets and sear for 2 to 3 minutes on each side. Remove from the heat and place in the oven. Cook for 6 to 8 minutes for medium-rare, 130º to 140ºF; 10 minutes for medium, 145º to 150ºF; and 12 minutes for well done, 155º to 165ºF.
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