Stuffed Filet Mignon with Crawfish Bordelaise Sauce Pt 1

1 ts olive oil

1/2 c ; Peeled; seeded and chopped

1/2 c Onion s ; chopped

2 tb Chopped fresh parsley

4 c Mashed potatoe s ; hot

2 tb Garlic powder

2 tb Green Onions ; chopped

2 tb Brunoise red pepper s

2 1/2 tb Sweet paprika

1 tb Dried thyme

1 tb Garlic ; chopped

1 tb Onion powder

1 c Veal stock ; or dark stock

1 tb parsley ; Finely chopped

1/2 c Parmigiano-Reggiano ; Grated

1/2 c Vegetable oil

1 tb Cayenne

1/2 c Bread crumbs

2 tb Salt

1 tb Butter

2 tb Brunoise yellow peppers

1 lb Shellfish ;

2 tb green onions ; Chopped

1/2 lb Crawfish; shrimp or crabmeat

1 lg Egg

Emerils Creole Season ing

8 Filet mignons ; about 8 to

1 recipe Craw fish

EMERIL'S CREOLE SEASONING

1/4 c Onion s ; chopped

Salt

1/2 c Dry Red Wine

2 tb Shallot s ; minced

1 tb Black Pepper ; freshly ground

2 tb Garlic ; chopped

1/4 c Green Onions ; chopped

Cayenne

1 tb Dried Oregano

CRAWFISH BORDELAISE SAUCE