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"Carpet Bag" Steak 2 Tbs Olive oil, divided 1/4 cup Chopped onions 1/4 cup Chopped celery 1 1/4 cups Chopped green bell   peppers 1/4 cup Chopped green onions 1 Tbs Minced garlic 2 Tbs Minced shallots 4 Bay leaves 2 Tbs Emeril’s Essence, see * Note 1 cup Freshly-shucked oysters,   chopped, with their liquor 1/2 cup Water 1/2 tsp Worcestershire sauce 1/4 tsp Hot pepper sauce 1 cup Bread crumbs Salt, to taste Freshly-ground black pepper, to   taste 4 Filet mignons - (8 oz ea) 1 cup Roasted potatoes 1/2 cup Meat jus 5 Fried oysters 1 Tbs Shaved green onions Directions 1 * Note: See the “Emeril’s Essence Information” recipe    which is included in this collection. 2 Preheat oven to 400 degrees. Heat 1 tablespoon of the    oil in a saute pan, add the onions, celery, peppers, green onions,    shallots, and garlic, and saute for 1 minute. Stir in the bay leaves

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and Emeril’s Essence and saute for 2 minutes. Add the oysters, their    liquor, the water, Worcestershire sauce, and hot sauce, saute for 1    minute. Remove from the heat. Turn into a bowl, add the bread    crumbs, and mix until thoroughly incorporated. Season with salt and    pepper. 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 Essence all over the    steaks. Stuff each steak with 1/4 cup of the oyster stuffing. Heat    the remaining 1 tablespoon oil in a large ovenproof skillet over high    heat. When the oil is hot, add the filets and sear on both sides ,    about 3 minutes on each side. Finish the filets in the oven for    about 5 minutes for medium-rare. Place the potatoes on each plate    with the filet on top. Spoon the sauce over the top and garnish with    the fried oysters and shaved green onions. This recipe yields 4    servings. 3 Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse    From the TV FOOD NETWORK - (Show # EE-2268 broadcast 01-27-1997)    Downloaded from their Web-Site - http://www.foodtv.com 4 Formatted for MasterCook by Joe Comiskey, aka MR MAD

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- jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 5 -26-1997