Stuffed Filet Mignon with Crawfish Bordelaise Sauce Pt 1

Stuffed Filet Mignon with Crawfish Bordelaise Sauce Pt 1

Ready in 1 hour

Try this Stuffed Filet Mignon with Crawfish Bordelaise Sauce Pt 1 recipe, or contribute your own. "Egg" and "Stuffed" are two of the tags cooks chose for Stuffed Filet Mignon with Crawfish Bordelaise Sauce Pt 1.

"This recipe was great!! It was a lot of work, but well worth it!! I was so stuffed from over eating!! It was wonderfully tastful!!"

- crystalee320

Top-ranked recipe named "Stuffed Filet Mignon with Crawfish Bordelaise Sauce Pt 1"

5 avg, 1 review(s) 100% would make again

Ingredients

Are you making this? 
2 tb olive oil
1 ts olive oil
1/2 c ; Peeled; seeded and chopped
1/2 c Onions; chopped
2 tb Chopped fresh parsley
4 c Mashed potatoes; hot
2 tb Garlic powder
2 tb Green Onions; chopped
Cayenne
2 tb Brunoise red peppers
2 1/2 tb Sweet paprika
1 tb Dried thyme
1 tb Garlic; chopped
1 tb Onion powder
1 c Veal stock; or dark stock
1 tb parsley; Finely chopped
1/2 c Parmigiano-Reggiano; Grated
1/2 c Vegetable oil
1 tb Cayenne
1/2 c Bread crumbs
2 tb Salt
1 tb Butter
2 tb Brunoise yellow peppers
1 lb Shellfish; (shrimp, crawfish
2 tb green onions; Chopped
1/2 lb Crawfish; shrimp or crabmeat
Salt
1 lg Egg
Emerils Creole Seasoning
8 Filet mignons; about 8 to 10
1 recipe Crawfish
EMERIL'S CREOLE SEASONING
1/4 c Onions; chopped
Salt
1/2 c Dry Red Wine
2 tb Shallots; minced
1 tb Black Pepper; freshly ground
2 tb Garlic; chopped
1/4 c Green Onions; chopped
Cayenne
1 tb Dried Oregano
CRAWFISH BORDELAISE SAUCE

Original recipe makes 1

Servings  

Preparation

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

Calories Per Serving: 9242 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

Reviews for Stuffed Filet Mignon with Crawfish Bordelaise Sauce Pt 1

I'd rate it:


sign in to add your comment

Tags


Reviews

Add yours!

This recipe was great!! It was a lot of work, but well worth it!! I was so stuffed from over eating!! It was wonderfully tastful!!
crystalee320 4 years ago
Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free