| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | 1 | Servings | ||
INGREDIENTS
| 2 | tb | Olive oil; in all |
| 1 | ts | Finely minced onions |
| 1 | ts | Finely minced green onions |
| 1 | ts | Finely minced celery |
| 1 | ts | Finely minced red onions |
| 2 | ts | Minced shallots |
| 1 | ts | Minced garlic |
| 1/4 | lb | Crawfish tails |
| 2 | tb | Shrimp stock |
| 2 | tb | Bread crumbs |
| 1 | tb | Essence; in all |
| 4 | Filet mignons; (6-7 ounces each), trimmed | |
| 1 | c | Mashed potatoes |
| 1 | tb | Shaved chives |
INSTRUCTIONS
ESSENCE OF EMERIL SHOW#EE2279 Heat 1 tablespoon of the oil, over high heat. Saute the onions, green onions, celery, red peppers, shallots, and garlic, for 1-2 minutes. Add the crawfish tails, stock, bread crumbs, and 1 teaspoon of 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 3-4 minutes on each side for medium rare. Posted to recipelu-digest by molony <molony@scsn.net> on Feb 21, 1998
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