Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | 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 teaspoons | Minced shallots |
| 1 teaspoon | Minced garlic |
| ¼ pounds | Crawfish tails |
| 2 tablespoons | Shrimp stock |
| 2 tablespoons | Bread crumbs |
| 1 tablespoon | Essence, in all |
| 4 \N | Filet mignons (6-7 ounces |
| \N \N | Each), trimmed |
| 1 cup | Mashed potatoes |
| 1 tablespoon | Shaved chives |
Heat 1 tablespoon of the oil, over high heat. Saute the onions, green onions, celery, red peppers, shallots, and garlic, for 1-2 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 ¼ 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 3-4 minutes on each side for medium rare.
ESSENCE OF EMERIL SHOW#EE2279