| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood, Eggs, Dairy, Vegetables, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1/2 |
c |
Chopped onions |
| 2 |
tb |
Brunoise red peppers |
| 2 |
tb |
Brunoise yellow peppers |
|
|
Salt |
|
|
Cayenne |
| 1 |
lb |
Shellfish; (shrimp, crawfish or crabmeat) |
| 1/4 |
c |
Chopped green onions |
| 1 |
tb |
Chopped garlic |
| 2 |
tb |
Chopped fresh parsley |
| 1 |
lg |
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) |
|
|
Emeril.s Creole Seasoning |
| 1/2 |
c |
Vegetable oil |
| 4 |
c |
Mashed potatoes; hot |
| 1 |
|
Recipe of Crawfish Bordelaise Sauce |
| 2 |
tb |
Chopped green onions; green part only |
| 2 1/2 |
tb |
Sweet paprika |
| 2 |
tb |
Salt |
| 2 |
tb |
Garlic powder |
| 1 |
tb |
Freshly ground black pepper |
| 1 |
tb |
Onion powder |
| 1 |
tb |
Cayenne |
| 1 |
tb |
Dried oregano |
| 1 |
tb |
Dried thyme |
| 1 |
ts |
Olive oil |
| 1/4 |
c |
Chopped onions |
| 1/2 |
lb |
Crawfish; shrimp or crabmeat |
|
|
Salt |
|
|
Cayenne |
| 2 |
tb |
Minced shallots |
| 2 |
tb |
Chopped garlic |
| 1/2 |
c |
Peeled; seeded and chopped tomatoes |
| 1/2 |
c |
Dry red wine |
| 1 |
c |
Veal stock or dark stock |
| 1 |
tb |
Finely chopped parsley |
| 2 |
tb |
Chopped green onions |
| 1 |
tb |
Butter |
INSTRUCTIONS
EMERIL.S CREOLE SEASONING
CRAWFISH BORDELAISE SAUCE
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
Emeril.s 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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