Crawfish-Stuffed Filets

Total Time:
1 hr 10 min
30 min
40 min

4 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 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
  • 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
  • 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.

  • 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.

  • Combine all ingredients thoroughly.

  • Yield: 2/3 cup

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