Recipe - Crawfish Stuffed Filets

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 red onions
2 teaspoon Minced shallots
1 teaspoon Minced garlic
One fourth pound Crawfish tails
2 tablespoon Shrimp stock
2 tablespoon Bread crumbs
1 tablespoon Essence; in all
4 Filet mignons; (67 ounces
each), trimmed
1 cup Mashed potatoes
1 tablespoon Shaved chives

ESSENCE OF EMERIL SHOW#EE2279

Heat 1 tablespoon of the oil, over high heat. Saute the onions, green
onions, celery, red peppers, shallots, and garlic, for 12 minutes. Add the
crawfish tails, stock, bread crumbs, and 1 teaspoon of 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 One fourth 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 34 minutes on each side for medium rare.

Posted to recipeludigest by molony molony@scsn.net on Feb 21, 1998