For stuffing and serving, these stout fork tender cuts are perfect for getting the job done. And there’s nothing wrong with a little extravagance from time to time like a Shrimp Etouffee Stuffed Filet Mignon.
Maybe you are in the mood for something extravagant. Maybe you have something to prove in the kitchen. Maybe you are just looking to impress. Whatever your motivation, these juicy thick cuts of beef filled with a little flavor from the south is the perfect solution.
Talk about a show stopper, I am not sure what was more appealing here, the 2 inch choice cut or the fresh seafood filling. Over some perfect gratin potatoes or maybe even a wild rice combo, consider this Shimp Etouffeé Stuffed Filet Mignon one for the money.
Personally, I wouldn’t pick filet as my first draft if I was looking to just grill a steak and serve it naked. But for stuffing and serving, these stout fork tender cuts are perfect for getting the job done. And there’s nothing wrong with a little extravagance from time to time.
Who ever said it wasn’t the size that counts?
Looking for some more extravagant meals, perfect to impress? These tender cuts will have you showing off like a boss.
- Smoked Beef Tenderloin
- Pan Seared Filet Mignon
- Beef Wellington with Creole Mushroom Mix
- keto jambalaya
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Shrimp Etouffee Stuffed Filet Mignon
- 8 oz medium shirmp peeled, deviened, and chopped
- 2 slices thick cut bacon chopped into 1/4″ pieces
- 1/4 onion diced
- 1 celery stalk chopped
- 1/4 green onion chopped
- 2 tbs flour
- 1 tbs tomato paste
- 2/3 cup beef broth
- 1 teas Worcestershire sauce
- 1/4 teas fresh thyme minced
- 2 tbs chilled butter diced into small cubes
- salt and pepper
- 4 8 oz filets cut 2″ thick
- 1/4 cup fresh Italian parsley for garnish
- Preheat your grill to medium high heat. Clean and prep grill grate.
- In a large skillet over medium heat, cook the bacon pieces for 3 minutes. Stir in the onion, celery, and pepper. Cook for 5 minutes longer, until the onion is soft and the bacon is crisp.
- Sprinkle the flour over the veggies and bacon and stir in the tomato paste. Cook for 1 minute until thick and coating everything. Stir in the shrimp, broth, Worcestershire sauce, and thyme. Stir and cook for 3 minutes, until the shrimp are turning opaque.
- Remove the pan from heat and stir in the butter. Season with salt and pepper and set aside.
- Tie each filet with kitchen twine and season liberally with salt and pepper.
- Arrange the steaks on the grill, cover and cook over direct heat for 6 to 10 minutes.
- Carefully remove the steaks from the grill and arrange on heavy duty foil over the grill grates. Reduce the heat to medium-low.
- Carefully, cut a X into the top of each steak, seared side up. Gently open the steaks and fill each with the shrimp mixture.
- Place the shrimp filled steaks back on the grill and cover. Cook for another 10 to 12 minutes or until steak has reached desired doneness.
- Allow to rest before serving. Top fresh parsley for garnish.