Crawfish Stuffed Filets

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1 teaspoon	5ml	Finely-minced onions
1 teaspoon	5ml	Finely-minced green onions
1 teaspoon	5ml	Finely-minced celery
1 teaspoon	5ml	Finely-minced red onions
2 teaspoons	10ml	Minced shallots
1 teaspoon	5ml	Minced garlic
1/4 lb	113g / 4oz	Crawfish tails
2 tablespoons	30ml	Shrimp stock
2 tablespoons	30ml	Bread crumbs
1 tablespoon	15ml	Emeril's Essence - see * Note
4		Filet mignons - (6 to 7 oz ea) - trimmed
1 cup	237ml	Mashed potatoes
		Crawfish Bordelaise Sauce - see * Note
1 tablespoon	15ml	Shaved green onions
		Freshly-ground black pepper - to taste

Recipe Instructions

* Note: See the "Emeril's Essence Information" and "Crawfish Bordelaise Sauce" recipes which are included in this collection.

Heat 1 tablespoon of the oil, over high heat. Saute the onions, green onions, celery, red peppers, shallots, and garlic, for 1 to 2 minutes. Add the crawfish tails, stock, bread crumbs, and 1 teaspoon of Emeril's Essence and cook for 2 minutes. Remove from heat and allow to cool for at least 15 minutes. 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. Season the meat with the remaining Essence inside and out of the pocket. Stand the steaks of their uncut edges and open the pockets. Using a spoon, fill each pocket with 1/4-cup of the stuffing. Heat the remaining 1 tablespoon oil in a saute pan over high heat. When the pan begins to smoke, add the filets and saute for 3 to 4 minutes on each side for medium-rare.

Place a small amount of the mashed potatoes in the center of the plate, set the filet right on top and spoon the sauce over the filet. Garnish with shaved green onions and fresh black pepper.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2279 broadcast 10-07-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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