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