Stuffed Filet Mignon with Crawfish Bordelaise Sauce Pt 1

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Stuffed Filet Mignon with Crawfish Bordelaise Sauce Pt 1 Ingredients

2 tb Olive oil	2 tb Salt
1/2 c Chopped onions	2 tb Garlic powder
2 tb Brunoise red peppers	1 tb Freshly ground black pepper
2 tb Brunoise yellow peppers	1 tb Onion powder
Salt	1 tb Cayenne
Cayenne	1 tb Dried oregano
1 lb Shellfish; (shrimp, crawfish	1 tb Dried thyme
1/4 c Chopped green onions	CRAWFISH BORDELAISE SAUCE
1 tb Chopped garlic	1 ts Olive oil
2 tb Chopped fresh parsley	1/4 c Chopped onions
1 lg Egg	1/2 lb Crawfish; shrimp or crabmeat
1/2 c Bread crumbs	Salt
1/2 c Grated Parmigiano-Reggiano	Cayenne
8 Filet mignons; about 8 to 10	2 tb Minced shallots
Emeril?s Creole Seasoning	2 tb Chopped garlic
1/2 c Vegetable oil	1/2 c Peeled; seeded and chopped
4 c Mashed potatoes; hot	1/2 c Dry red wine
1 Recipe of Crawfish	1 c Veal stock or dark stock
2 tb Chopped green onions; green	1 tb Finely chopped parsley
EMERIL?S CREOLE SEASONING	2 tb Chopped green onions
2 1/2 tb Sweet paprika	1 tb Butter

Instructions for Stuffed Filet Mignon with Crawfish Bordelaise Sauce Pt 1

From Emeril Lagasse In a saut? 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. Saut? for 2 minutes. Add shellfish and continue to saut? for 2 minutes. Add the green onions, garlic and parsley. Saut? 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 saut? 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 saut? pan, over medium heat, add the oil. When the oil is hot, add the onions and saut? for 1 minute. Add crawfish, shrimp or crabmeat and season with continued in part 2

Main Ingredient: ShrimpCuisine: Uncategorized