Shrimp Etouffee Stuffed Filet Mignon
Over some perfect gratin potatoes or maybe even a wild rice combo, consider this Shimp Etouffeé Stuffed Filet Mignon one for the money.
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.
- Shirmp - Bacon - Onion - Celery - Green onion - Tomato paste - Flour - Worcestershire sauce - Fresh thyme - Italian parsley
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.
Sprinkle the flour over the veggies and bacon and stir in the tomato paste.
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.
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