Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Olive oil

  2. 1 teaspoon 5ml Finely-minced onions

  3. 1 teaspoon 5ml Finely-minced green onions

  4. 1 teaspoon 5ml Finely-minced celery

  5. 1 teaspoon 5ml Finely-minced red onions

  6. 2 teaspoons 10ml Minced shallots

  7. 1 teaspoon 5ml Minced garlic

  8. 1/4 lb 113g / 4oz Crawfish tails

  9. 2 tablespoons 30ml Shrimp stock

  10. 2 tablespoons 30ml Bread crumbs

  11. 1 tablespoon 15ml Emeril's Essence - seeNote

  12. 4 Filet mignons - (6 to 7 oz ea) - trimmed

  13. 1 cup 237ml Mashed potatoes Crawfish Bordelaise Sauce - seeNote

  14. 1 tablespoon 15ml Shaved green onions Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Emeril's Essence Information" and "Crawfish Bordelaise Sauce" recipes which are included in this collection. 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 Emeril's 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. 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. This recipe yields 4 servings.


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