Food Network: Crawfish-Stuffed Filets

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Crawfish-Stuffed Filets
Recipe courtesy Emeril Lagasse

Ingredients
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
1/4 pound crawfish tails
2 tablespoons shrimp stock
2 tablespoons bread crumbs
1 tablespoon Essence, in all, recipe follows

4 filet mignons (6 to 7 ounces each), trimmed
1 cup mashed potatoes
1 tablespoon shaved chives

Directions
Heat 1 tablespoon of the oil, over high heat. Saute
the onions, green onions, celery, red peppers, shallots, and garlic, for 1 to 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 to 4 minutes on each side
for medium rare.

Ingredients
Emeril's ESSENCE Creole Seasoning (also referred to as
Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Directions
Combine all ingredients thoroughly.

Yield: 2/3 cup

2 tablespoons minced shallots
1 tablespoon minced garlic
1/2 cup dry red wine
1/4 pound crawfish tails
Salt
4 turns of freshly ground black pepper
1 1/2 cup veal reduction

2 tablespoons unsalted butter, at room temperature
1 tablespoon sliced green onions

Saute the shallots and garlic in a small nonreactive
saucepan, for 1 minute. Season with salt and pepper. Add the wine and bring to a
boil. Add the crawfish and reseason. Bring back to a boil. Stir in the reduction
and bring back to a boil. Reduce the heat and simmer, skimming off the fat and
impurities several times for about 10 minutes. Turn up the heat to high, skim the
remaining impurities from the top of the sauce, cook for 1 to 2 minutes. Mount in
the butter until all is incorporated. Add the green onions and remove from heat.
Place a small amount of the mashed potatoes in the center of the plate, set the
filet right on top and spoon the sauce over the filet. Garnish with shaved green
onions and fresh black pepper.