| 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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