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Title: Crawfish Stuffed Filets Categories: None Yield: 1 Servings 2 tb Olive oil; in all 1 ts Finely minced onions 1 ts Finely minced green onions 1 ts Finely minced celery 1 ts Finely minced red onions 2 ts Minced shallots 1 ts Minced garlic 1/4 lb Crawfish tails 2 tb Shrimp stock 2 tb Bread crumbs 1 tb Essence; in all 4 Filet mignons; (6-7 ounces -each), trimmed 1 c Mashed potatoes 1 tb 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 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 1/4 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. Posted to recipelu-digest by molony |