Crawfish stuffed filets

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.


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