Stuffed filet mignon with crawfish bordelaise sauce pt 1

Yield: 1 Servings

Measure Ingredient
2 tablespoons Olive oil
½ cup Chopped onions
2 tablespoons Brunoise red peppers
2 tablespoons Brunoise yellow peppers
\N \N Salt
\N \N Cayenne
1 pounds Shellfish; (shrimp, crawfish or crabmeat)
¼ cup Chopped green onions
1 tablespoon Chopped garlic
2 tablespoons Chopped fresh parsley
1 large Egg
½ cup Bread crumbs
½ cup Grated Parmigiano-Reggiano cheese
8 \N Filet mignons; about 8 to 10 ounces each, (up to 10)
\N \N Emeril’s Creole Seasoning
½ cup Vegetable oil
4 cups Mashed potatoes; hot
1 \N Recipe of Crawfish Bordelaise Sauce
2 tablespoons Chopped green onions; green part only
2½ tablespoon Sweet paprika
2 tablespoons Salt
2 tablespoons Garlic powder
1 tablespoon Freshly ground black pepper
1 tablespoon Onion powder
1 tablespoon Cayenne
1 tablespoon Dried oregano
1 tablespoon Dried thyme
1 teaspoon Olive oil
¼ cup Chopped onions
½ pounds Crawfish; shrimp or crabmeat
\N \N Salt
\N \N Cayenne
2 tablespoons Minced shallots
2 tablespoons Chopped garlic
½ cup Peeled; seeded and chopped tomatoes
½ cup Dry red wine
1 cup Veal stock or dark stock
1 tablespoon Finely chopped parsley
2 tablespoons Chopped green onions
1 tablespoon Butter



From Emeril Lagasse

In a sauté pan, over medium heat and heat the olive oil. When the oil is hot, add the onions and peppers.

Season the vegetables with salt and cayenne. Sauté for 2 minutes. Add shellfish and continue to sauté for 2 minutes. Add the green onions, garlic and parsley. Sauté for 1 minute.

Remove the mixture from the heat and turn into a mixing bowl. Cool the mixture for 2 minutes. Add the egg, bread crumbs and cheese and mix well.

Set aside.

Using a sharp knife, cut a pocket into the side of each beef fillet about 1¾ inches deep and 2 inches long. Season each fillet, outside and in the pocket, with Creole Seasoning. Stuff each fillet with ¼ cup of the shellfish mixture. Press the filling firmly into the pockets.

In a large sauté pan, over medium heat, heat the oil. Sear the fillets for 4 minutes on the first side, being careful not to char them. Turn the fillets over and continue to sear the other side for 4 minutes for medium rare. To serve, mound the potatoes in the center of each plate. Lay the fillet over the potatoes. Spoon the sauce over each fillet and garnish with green onions.

Yields: 8-10 servings

Emeril’s Creole Seasoning: Mix all the ingredients together and store in an airtight container. Can be stored in an airtight container for up to 3 months.

Yields: About ¾ cup.

Crawfish Bordelaise Sauce: In a sauté pan, over medium heat, add the oil.

When the oil is hot, add the onions and sauté for 1 minute. Add crawfish, shrimp or crabmeat and season with continued in part 2

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