Crawfish-Stuffed Filet Mignon with Crawfish Sauce
Bordelaise
Makes 4 main-course servings
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 green bell peppers
1 teaspoon finely minced garlic
1/4 pound crawfish tails
2 tablespoons shrimp stock
2 tablespoons bread crumbs
1 tablespoon creole seasoning
1 1/2 cups Crawfish Bordelaise Sauce (below)
4 filet mignons (6 to 7 ounces each), well marbled, trimmed
Heat 1 tablespoon of the oil in a medium skillet over high heat. Add the onions
and green onions, celery, bell peppers, and garlic and saute' for 1 minute. Add
the crawfish tails, stock, bread crumbs, and 1 teaspoon creole seasoning and
cook for 2 minutes. Remove from the heat and set aside to cool for at least 15
minutes. Makes 1 cup.
Prepare the Crawfish Bordelaise Sauce, and cover to keep warm.
Sprinkle the remaining 2 teaspoons of creole seasoning over the meat, using 1/2
teaspoon on each steak and inside its pocket. Use your hands to coat the meat
thoroughly, inside and out.
Using a small knife, cut a slit about 2 inches long into the side of each steak
and cut about 2 inches in to make a pocket. Stand the filets on their uncut
edges and open the pockets. Using a spoon, fill each pocket with 1/4 cup of the
cooled stuffing.
Heat the remaining 1 tablespoon of oil in a skillet over high heat. When the oil
is hot, add the filets and saute' until rare, for about 3 minutes on each side,
or medium rare, about 4 minutes on each side.
To serve, place 1 filet on each of 4 dinner plates and cover with a generous 1/3
cup of the sauce.