Shrimp-Stuffed Filet Mignon with Oyster Bordelaise Sauce

The concept of surf’ n turf’ makes many people wince because they believe seafood and red meat don’t belong together. But here On Saipan we combine farms and the ocean with outstanding results. The sauce is a classic French bordelaise, with which I’ve taken a little poetic license.

Makes 4 main-course servings

2 tbsps olive oil, in all
1 tsp finely minced onions
1 tsp finely minced green onions
1 tsp finely minced celery
1 tsp finely minced green bell peppers
1 tsp finely minced garlic
1/4 lb shrimp
2 tbsp Shrimp Stock
2 tbsp bread crumbs
1 tbsp Creole Seasoning, in all (recipe follows)
1 1/2 cups Oyster Bordelaise Sauce (recipe follows)
4 filet mignons (6 to 7 oz each), well marbled, trimmed

Heat 1 tablespoon of the oil in a medium skillet over high heat. Add the onions and green onions, celery, bell peppers, and garlic and sauté for 1 minute. Add the shrimps, stock, bread crumbs, and 1 teaspoon Creole Seasoning and cook for 2 minutes. Remove from the heat and set aside to cool for at least 15 minutes. Makes 1 cup.

Prepare the Oyster Bordelaise Sauce, and cover to keep warm.

Sprinkle the remaining 2 teaspoons Creole Seasoning over the meat, using 1/2 teaspoon on each steak and inside its pocket. Use your hands to coat the meat thoroughly, inside and out.

Using a small sharp knife cut a slit about 2 inches long into the side of each steak and cut about 2 inches in to make a pocket. Stand the filets on their uncut edges and open the pockets. Using a spoon, fill each pocket with 1/4 cup of the cooled stuffing.

Heat the remaining 1 tablespoon oil in a skillet over high heat. When the oil is hot, add the filets and sauté until rare, for about 3 minutes on each side, or medium rare, for about 4 minutes on each side. If you like your meat well done, you’re on your own with the time.

To serve, place 1 filet on each of 4 dinner plates and cover with a generous 1/3 cup of the sauce.

Makes about 2/3 cup

2 1/2 tbsps paprika
2 tbsps salt
2 tbsps garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried leaf thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Makes 1 1/2 cups

1 tbsp minced shallots
1 tbsp minced garlic
1 tsp Creole Seasoning
1/2 cup dry red wine
1/4 lb oysters
1/2 tsp salt
4 turns freshly ground black pepper
1 1/2 cups Veal or Beef Glaze (recipe follows)
2 tbsps unsalted butter, at room temperature
1 tbsp chopped green onions

Combine the shallots, garlic, and Creole Seasoning in a small nonreactive saucepan and place over high heat and cook for 30 seconds. Watch carefully so it doesn’t burn. Add the wine and bring to boil. Add the oysters, salt, and pepper and bring back to boil.

Stir in the glaze and bring back to a boil. Reduce the heat and simmer, skimming off the fat and impurities several times for a bout 10 minutes. Turn up the heat to high, skim the remaining impurities from the top of the sauce, and cook for 1 to 2 minutes.

Whisk in the butter and continue to whisk until thoroughly incorporated, for about 30 seconds. Add the green onions and remove from the heat.

Makes 3/4 cup

1 quart Veal or Beef Stock
1/4 tsp salt

Bring the stock and salt to a boil in a saucepan over high heat. Reduce the heat to medium-high and cook until thickened to a jelly, for about 3o minutes. Can be refrigerated for 3 days or frozen in an iced-cube tray for 1 month.