| 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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