Shrimp-Étouffée Stuffed Filet Mignon

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Shrimp-Stuffed Filet Mignon
(Photo by Cuisine at Home)

I've subscribed to Cuisine at Home Magazine since its inception way back in 1997, and have tried many of their wonderful recipes over the years.  This mouth-watering meal is perfect for birthday or other celebration dinners, and you can make most of it ahead of time, so you won't spend all night in the kitchen.  

Printable Recipe

Recipe by: Amy Bradt                                                                          Yield: 4 servings

Ingredients
For the steaks:
4 filet mignon steaks, 2 inches thick (about 8 oz. each) 
Salt and black pepper
3 tablespoons olive oil

For the étouffée:
2 strips thick-sliced bacon, diced
2 tablespoons flour
1 tablespoon tomato paste
1/4 cup diced celery 
1/4 cup minced green bell pepper
3 cloves garlic, minced
1 teaspoon Worcestershire sauce 
1/4 teaspoon ground thyme
2/3 cup beef or chicken broth
1 cup shrimp, peeled, deveined, and diced (8 oz.) 
Salt and Tabasco sauce to taste
1 slice white or wheat bread, buttered
3 sprigs fresh parsley leaves

For the Béarnaise sauce*:
1/2 cup dry white wine
2 tablespoons minced shallots
6  whole black peppercorns
1 sprig fresh tarragon 
Juice of ½ a lemon
12 tablespoons unsalted butter, cubed
3 egg yolks, beaten with 2 tablespoons water
1 tablespoons chopped fresh tarragon 
1/4 teaspoon Worcestershire sauce 
Salt and Tabasco to taste

Directions
Preheat oven to 400°.
For the steaks, tie each filet with a 14-inch piece of kitchen twine to help hold their shape. Pat filets dry with paper towels and season with salt and black pepper.
Sear steaks in oil in a large sauté pan over medium-high heat, 5 minutes per side. Transfer steaks to a cooling rack. 

Photo by Cuisine at Home

If you cut the pockets while the meat is warm, you'll lose those precious juices, so cool completely before cutting the pockets and stuffing.

Photo by Cuisine at Home

Use the tip of a knife to make an "X" about halfway into the filet.  Avoid cutting through the sides or bottom of the steak.  Lift one of the points from the center, and snip to make a loose flap, repeat this step at each point of the "X".

For the filling, cook bacon in a skillet over medium heat until fat is rendered but bacon is not yet crisp, about 3 minutes. Stir in flour and tomato paste; cook mixture until darkened slightly, about 3 minutes more.
Add celery, bell pepper, garlic, Worcestershire, and thyme. Cook vegetables until softened, 3–4 minutes.
Stir in broth and shrimp; simmer until thickened, about 7 minutes. Season filling with salt and Tabasco. Let filling cool.

Lift the flaps and spoon 2 to 3 tablespoons of the filling into the pockets.  Gently press the flaps down (they won't enclose the filling), then pile 1/3 cup more filling on top.  (At this point, you can finish the steaks in the oven, or cover with plastic wrap and chill for up to a day.  Remove from refrigerator 30 minutes before roasting).

Photo by Cuisine at Home

Before roasting, pulse bread and parsley in a food processor until crumbly. Sprinkle topping over stuffed filets. 

Roast filets on a rack, 20–30 minutes. Let filets rest, then remove strings.

For the sauce, heat wine, shallots, peppercorns, tarragon sprig, and lemon juice to a boil in a saucepan. Simmer liquid until reduced to 2 tablespoons, about 5 minutes. Reduce heat to medium.
Gradually add butter a few pieces at a time, whisking constantly until melted. Decrease heat to low; strain and return liquid to saucepan.
Slowly whisk egg yolk mixture into butter mixture a little at a time. Cook sauce until thickened, about 3 minutes.
Off heat, add tarragon and ¼ teaspoon Worcestershire; season with salt and Tabasco. Serve sauce over filets.

Notes
*I usually just use the Knorr Béarnaise sauce....unless my brother-in-law, Mike, is here...I wouldn't hear the end of it if I made packaged sauce for him!

Original recipe from: Cuisine at Home December 2005