Recipe - Crawfish-Stuffed Filet Mignon With Crawfish Sauce Bordelaise

2 tablespoon Olive oil; in all
1 teaspoon Finely minced onions
1 teaspoon Finely minced green onions
1 teaspoon Finely minced celery
1 teaspoon Finely minced green bell
peppers
1 teaspoon Finely minced garlic
One fourth pound Crawfish tails
2 tablespoon Shrimp stock
2 tablespoon Bread crumbs
1 tablespoon Creole seasoning
1 One half cup Crawfish Bordelaise Sauce;
(below)
4 Filet mignons (6 to 7 ounces
each); well marbled,
trimmed

CRAWFISH BORDELAISE SAUCE
1 tablespoon Minced shallots
1 tablespoon Minced garlic
1 teaspoon Creole seasoning
One half cup Dry red wine
One fourth pound Crawfish tails
One half teaspoon Salt
4 Turns freshly ground black
pepper
1 One half cup Veal or Beef Glaze;
(thickened veal or beef
stock)
2 tablespoon Unsalted butter; at room
temperature.
1 tablespoon Chopped green onions

Here is an Emeril recipe......Luanne

This is an astonishingly rich and wonderful dish, and not as difficult to
make as you might think. Indulge thyself. Catholics are advised to head to
confession after this one, as it's probably a sin. Heck, sinners have more
fun, anyway. From Chef Emeril Lagasse, of Emeril's Restaurant, New Orleans,
Louisiana.

Heat 1 tablespoon of the oil in a medium skillet over high heat. Add the
onions and green onions, celery, bell peppers, and garlic and saute' for 1
minute. Add the crawfish tails, stock, bread crumbs, and 1 teaspoon creole
seasoning and cook for 2 minutes. Remove from the heat and set aside to
cool for at least 15 minutes. Makes 1 cup.

Prepare the Crawfish Bordelaise Sauce, and cover to keep warm.

Sprinkle the remaining 2 teaspoons of creole seasoning over the meat, using
One half teaspoon on each steak and inside its pocket. Use your hands to coat
the meat thoroughly, inside and out.

Using a small knife, cut a slit about 2 inches long into the side of each
steak and cut about 2 inches in to make a pocket. Stand the filets on their
uncut edges and open the pockets. Using a spoon, fill each pocket with 1/4
cup of the cooled stuffing.

Heat the remaining 1 tablespoon of oil in a skillet over high heat. When
the oil is hot, add the filets and saute' until rare, for about 3 minutes
on each side, or medium rare, about 4 minutes on each side.

To serve, place 1 filet on each of 4 dinner plates and cover with a
generous 1/3 cup of the sauce. Makes 4 maincourse servings.

Crawfish Bordelaise Sauce: Combine the shallots, garlic, and creole
seasoning in a small nonreactive saucepan and place over high heat and cook
for 30 seconds. Watch carefully so it doesn't burn. Add the wine and bring
to a boil. Add the crawfish, salt, and pepper and bring back to a boil.

Stir in the glaze and bring back to a boil. Reduce the heat and simmer,
skimming off the fat and impurities several times for 10 minutes. Turn up
the heat to high, skim the remaining impurities from the top of the sauce,
and cook for 1 to 2 minutes.

Whisk in the butter and continue to whisk until throughly incorporated, for
about 30 seconds. Add the green onions and remove from the heat.
Posted to recipeludigest Volume 01 Number 407 by molony molony@scsn.net
on Dec 27, 1997