- 2 tablespoons olive oil
- 1/4 cup chopped onions
- 1/4 cup chopped celery
- 1/4 cup chopped green bell peppers
- 1/4 cup chopped green onions
- 1 tablespoon minced garlic
- 4 bay leaves
- 2 tablespoons Emerilís Creole Seasoning 
- 1 cup freshly shucked oysters with their liquor plus 1/2 cup water
- 1/2 teaspoon salt
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon hot pepper sauce
- 1 cup bread crumbs
- 1 1/3 cups Tasso Hollandaise 
- 4 (8 ounces each) filet mignons, about 1 1/2 to 2 inches thick
- Heat 1 tablespoon of the oil in a medium skillet over high heat. Add the onions, celery, bell peppers, and green onions and sautÈ for 1 minute. Stir in the garlic, bay leaves, and 2 teaspoons Creole Seasoning and sautÈ for 2 minutes.
- Stir in the oysters, their liquor, and water and cook, roughly chopping the oysters with a wooden spoon or spatula, for about 1 minute. Add the salt, Worcestershire, and hot pepper sauce; cook for 1 minute and remove from the heat. Turn into a bowl, add the bread crumbs, and mix until thoroughly incorporated. Makes 2 cups.
- Prepare the Tasso Hollandaise, cover, and set aside.
- Make a vertical incision in the side edge of each filet with a small sharp knife, and open up a pocket about three-quarters of the way into the meat. Sprinkle the remaining Creole Seasoning all over the steaks, using 1 teaspoon per filet, patting it inside and out. Stuff each steak with 1/4 cup of the oyster stuffing, packing it in.
- Heat the remaining 1 tablespoon oil in large ovenproof skillet over high heat. When the oil is hot, add the stuffed filets and sautÈ until brown, for about 3 minutes each top and bottom, then 3 minutes on one edge and another 3 minutes on the edge thatís stuffed. Thatís a total of 12 minutes if you like your steaks rare as I do. If you prefer them medium rare to medium, preheat your oven to 400?F, and finish them in the oven for an additional 3 minutes.
- Serve 1 filet on each of 4 plates and top with 1/3 cup of the Tasso Hollandaise.