Crawfish-stuffed Beef Fillet

CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats		Import, New, Text	1	Servings

INGREDIENTS

2	T	Oil, divided
2	T	Each finely-diced green bell
		pepperonion and red bel
1/2	T	Minced garlic
8	oz	Crawfish tails, shells
		removed divided
1	T	Bread crumbs
		Creole spice
2		8-ounce beef fillets
1	T	Chopped shallots
1 1/2	c	Veal stock
2	T	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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 580 Calories From Fat: 470 Total Fat: 53.1g Cholesterol: 61.1mg Sodium: 4420.6mg Potassium: 826.4mg Carbohydrates: 11.9g Fiber: 1.9g Sugar: 2.4g Protein: 15.8g