Recipe - Crawfish-Stuffed Beef Fillet

2 tablespoon Oil,; divided
2 tablespoon Each finely minced green bell
pepper,onion; and red bel
One half tablespoon Minced garlic
8 ounce Crawfish tails, shells
removed,; divided
1 tablespoon Bread crumbs
Creole spice
2 8ounce beef fillets
1 tablespoon Chopped shallots
1 One half cup Veal stock
2 tablespoon Butter
Sliced green onions, for
garnish

Preheat oven to 400 degrees. Heat 1 tablespoon oil in a sautJ pan, add
finely minced vegetables and cook 1 minute until tender. Add garlic and 6
ounces of crawfish tails; cook, tossing, 3 minutes. Remove from heat and
stir in bread crumbs; adjust seasonings to taste with Creole spice.

Using a small knife, cut a 1 One half to 2inch pocket in side of each fillet.
Move your knife around inside fillet to make room for stuffing. Divide
stuffing and fill up each fillet; season outside of steak with Creole
spice. Heat remaining oil in a sautJ pan, add stuffed steaks and sear well
on all sides until browned. Transfer to a baking dish and roast 8 to 10
minutes for mediumrare steaks. To sautJ pan add shallots and cook in pan
drippings, tossing for 1 minute. Add stock, scraping up browned bits to
incorporate them in sauce, bring to a boil, lower heat and slowly reduce
liquid by half. To finish, stir in remaining 2 ounces crawfish tails,
butter and green onions and simmer until heated through. Serve steaks with
sauce poured over.

Yield: 2 servings
Recipe By :ESSENCE OF EMERIL SHOW #EE105

Posted to MCRecipe Digest V1 #292

Date: Sun, 10 Nov 1996 22:03:00 0500

From: Meg Antczak meginny@frontiernet.net