| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | New, Text, Import | 1 | Servings | |
INGREDIENTS
| 2 | tb | Oil,; divided |
| 2 | tb | Each finely-diced green bell pepper,onion; and red bel |
| 1/2 | tb | Minced garlic |
| 8 | oz | Crawfish tails, shells removed,; divided |
| 1 | tb | Bread crumbs |
| Creole spice | ||
| 2 | 8-ounce beef fillets | |
| 1 | tb | Chopped shallots |
| 1 1/2 | c | Veal stock |
| 2 | tb | Butter |
| Sliced green onions, for garnish |
INSTRUCTIONS
Preheat oven to 400 degrees. Heat 1 tablespoon oil in a sautJ 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 Creole spice. Using a small knife, cut a 1 1/2- 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 Creole spice. Heat remaining oil in a sautJ 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 sautJ 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. Yield: 2 servings Recipe By :ESSENCE OF EMERIL SHOW #EE105 Posted to MC-Recipe Digest V1 #292 Date: Sun, 10 Nov 1996 22:03:00 -0500 From: Meg Antczak <meginny@frontiernet.net>
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