Crawfish-stuffed beef fillet

2 servings

Ingredients

Quantity Ingredient
2.00 tablespoon oil; divided
2.00 tablespoon finely-diced green bell pepper
2.00 tablespoon finely-diced red bell pepper
2.00 tablespoon finely-diced onion
½ tablespoon minced garlic
8.00 ounce crawfish tails; shelled, divided
1.00 tablespoon bread crumbs
1 bayou blast - {emeril's creole seas; oning}, see *
2.00 beef fillets -; (8 oz ea)
1.00 tablespoon chopped shallots
1½ cup veal stock
2.00 tablespoon butter
1 sliced green onions; for garnish

Directions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Preheat oven to 400 degrees. Heat 1 tablespoon oil in a saute pan, add finely-diced vegetables and cook 1 minute until tender. Add garlic and 6 ounces of crawfish tails; cook, tossing, 3 minutes. Remove from heat and stir in bread crumbs; adjust seasonings to taste with Bayou Blast. Using a small knife, cut a 1½- to 2-inch pocket in side of each fillet. Move your knife around inside fillet to make room for stuffing. Divide stuffing and fill up each fillet; season outside of steak with Bayou Blast. Heat remaining oil in a saute pan, add stuffed steaks and sear well on all sides until browned. Transfer to a baking dish and roast 8 to 10 minutes for medium-rare steaks. To saute pan add shallots and cook in pan drippings, tossing for 1 minute. Add stock, scraping up browned bits to incorporate them in sauce, bring to a boil, lower heat and slowly reduce liquid by half.

To finish, stir in remaining 2 ounces crawfish tails, butter and green onions and simmer until heated through. Serve steaks with sauce poured over. This recipe yields 2 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-105 broadcast 10-30-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

12-12-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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