Stuffed Filet Mignon With Crawfish Bordelaise Sauce Pt 1
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Eggs, Dairy, Vegetables, Grains | 1 | Servings | ||
INGREDIENTS
| 2 | T | Olive oil |
| 1/2 | c | Chopped onions |
| 2 | T | Brunoise red peppers |
| 2 | T | Brunoise yellow peppers |
| Salt | ||
| Cayenne | ||
| 1 | lb | Shellfish, shrimp crawfish |
| or crabmeat | ||
| 1/4 | c | Chopped green onions |
| 1 | T | Chopped garlic |
| 2 | T | Chopped fresh parsley |
| 1 | Egg | |
| 1/2 | c | Bread crumbs |
| 1/2 | c | Grated Parmigiano-Reggiano |
| cheese | ||
| 8 | Filet mignons, about 8 to 10 | |
| ounces each up to 10 | ||
| Emerils Creole Seasoning | ||
| 1/2 | c | Vegetable oil |
| 4 | c | Mashed potatoes, hot |
| 1 | Recipe of Crawfish | |
| Bordelaise Sauce | ||
| 2 | T | Chopped green onions, green |
| part only | ||
| 2 1/2 | T | Sweet paprika |
| 2 | T | Salt |
| 2 | T | Garlic powder |
| 1 | T | Freshly ground black pepper |
| 1 | T | Onion powder |
| 1 | T | Cayenne |
| 1 | T | Dried oregano |
| 1 | T | Dried thyme |
| 1 | t | Olive oil |
| 1/4 | c | Chopped onions |
| 1/2 | lb | Crawfish, shrimp or crabmeat |
| Salt | ||
| Cayenne | ||
| 2 | T | Minced shallots |
| 2 | T | Chopped garlic |
| 1/2 | c | Peeled, seeded and chopped |
| tomatoes | ||
| 1/2 | c | Dry red wine |
| 1 | c | Veal stock or dark stock |
| 1 | T | Finely chopped parsley |
| 2 | T | Chopped green onions |
| 1 | T | Butter |
INSTRUCTIONS
From Emeril Lagasse In a sauté pan, over medium heat and heat the olive oil. When the oil is hot, add the onions and peppers. Season the vegetables with salt and cayenne. Sauté for 2 minutes. Add shellfish and continue to sauté for 2 minutes. Add the green onions, garlic and parsley. Sauté for 1 minute. Remove the mixture from the heat and turn into a mixing bowl. Cool the mixture for 2 minutes. Add the egg, bread crumbs and cheese and mix well. Set aside. Using a sharp knife, cut a pocket into the side of each beef fillet about 1 3/4 inches deep and 2 inches long. Season each fillet, outside and in the pocket, with Creole Seasoning. Stuff each fillet with 1/4 cup of the shellfish mixture. Press the filling firmly into the pockets. In a large sauté pan, over medium heat, heat the oil. Sear the fillets for 4 minutes on the first side, being careful not to char them. Turn the fillets over and continue to sear the other side for 4 minutes for medium rare. To serve, mound the potatoes in the center of each plate. Lay the fillet over the potatoes. Spoon the sauce over each fillet and garnish with green onions. Yields: 8-10 servings Emerils Creole Seasoning: Mix all the ingredients together and store in an airtight container. Can be stored in an airtight container for up to 3 months. Yields: About 3/4 cup. Crawfish Bordelaise Sauce: In a sauté pan, over medium heat, add the oil. When the oil is hot, add the onions and sauté for 1 minute. Add crawfish, shrimp or crabmeat and season with continued in part 2
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Nutrition (calculated from recipe ingredients)
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Calories: 2684
Calories From Fat: 1861
Total Fat: 211g
Cholesterol: 366.2mg
Sodium: 17670mg
Potassium: 1920.6mg
Carbohydrates: 113.8g
Fiber: 17.9g
Sugar: 17.1g
Protein: 91.4g