Funky Stuffed Fillet

• 4 (8 ounce) fillets
• 4 tablespoons olive oil, in all
• Essence, recipe follows
• 8 ounces homemade Boursin
• 2 tablespoons minced shallots
• 2 cups sliced shiitake mushrooms
• 1/4 cup peeled, seeded, and chopped tomatoes
• 2 cups veal reduction
• 1 tablespoon chopped parsley
• Salt and pepper
• 2 tablespoons butter
• 1 cup mashed potatoes, hot
• 1/2 cup assorted mild herb salad
• Oil for frying
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

1. Preheat the fryer.
2. Preheat the oven to 400 degrees Make a 2-inch slit on the side of each fillet.
3. Season each fillet inside and out with Essence.
4. Stuff each fillet with 2 ounces of the Boursin.
5. In a saute pan, heat 2 tablespoons of the olive oil.
6. When the pan is smoking hot, sear the fillet for 2 minutes and flip over.
7. Finish the fillets in the oven.
8. Roast for 4-5 minutes for medium rare.
9. Remove from the oven and allow to rest for 1 minute.
10. For the sauce: In a saute pan, heat the remaining olive oil.
11. When the pan is smoking hot, saute the shallots, mushrooms and garlic for 2-3 minutes.
12. Add the tomatoes and veal reduction.
13. Simmer the sauce for 2-3 minutes.
14. Season with salt and pepper.
15. Stir in the parsley.
16. Mount in the butter.
17. Remove from the heat.
18. Fry the herb salad in the fryer for 1 minute until crispy.
19. Place the fillet on top of the potatoes.
20. Spoon the sauce over the fillet.
21. Garnish with the fried herbs and Essence.
22. Combine all ingredients thoroughly and store in an airtight jar or container.
23. Yield: about 2/3 cup
24. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
25. Published by William and Morrow, 1993.

olive oil, shallots, shiitake mushrooms, tomatoes, veal reduction, parsley, salt, butter, mashed potatoes, herb salad, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, dried leaf oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/funky-stuffed-fillet-recipe.html (may not work)