Stuffed Fillet of Beef with Bordelaise Sauce
| Yield: | 4 Servings |
| Categories: | Main Dishes, Beef |
| 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 | Bayou Blast - {Emeril?s Creole Seasoning}; see * Note |
| 4 | Filet mignons - (6 to 7 oz ea); trimmed | |
| Bordelaise Sauce; see * Note |
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