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    Funky Stuffed Fillet


    Source of Recipe


    Emeril Lagasse

    Recipe Introduction


    Note: for essence spice, see sauces/seasonings category

    List of Ingredients




    4 fillets (8 oz each)
    4 tablespoons olive oil, in all
    8 ounces farmer's cheese
    2 tablespoons minced shallot
    2 cups sliced shiitake mushrooms
    1/4 cup seeded and chopped peeled tomatoes
    2 cups veal reduction
    1 tablespoon chopped parsley
    2 tablespoons butter
    1 cup mashed potatoes, hot
    1/2 cup assorted mild herb salad

    Recipe




    Preheat the fryer. Preheat the oven to 400ºF. 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 farmer's cheese. 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. Yield: 4 servings.

 

 

 

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