Instructions: Heat 1 tablespoon oil in a medium skillet and saute yellow and green onions, celery, bell pepper, and garlic 1 minute. Add shrimp, stock, bread crumbs, and 1 teaspoon Bayou Blast and cook 2 minutes. Remove from heat to cool 15 minutes.

Cut a slit about 2 inches long into side of each steak; cut about 2 inches in to make a pocket. Stand filets on their uncut edges and open pockets. Sprinkle remaining Creole seasoning over meat; pat seasoning on steak and inside pocket. Using a spoon, fill each pocket with 1/4 cup stuffing.

Heat remaining 1 tablespoon oil in a large skillet and sear filets. For rare, cook about 3 minutes on each side; for medium-rare, cook about 4 minutes on each side. Top with Bordelaise Sauce.

This recipe yields 4 servings.

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