Crawfish Stuffed Filets Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 tbsp: Olive oil, in all
1 tsp: Finely minced onions,
1 tsp: Finely minced green onions,
1 tsp: Finely minced celery,
1 tsp: Finely minced red onions,
2 tsp: Minced shallots,
1 tsp: Minced garlic,
1/4 lbs: Crawfish tails,
2 tbsp: Shrimp stock,
2 tbsp: Bread crumbs,
1 tbsp: Essence, in all
4 Filet: mignons, (6-7 ounces
Each), trimmed
1 cup: Mashed potatoes,
1 tbsp: Shaved chives,
Directions:
Heat 1 tablespoon of the oil, over high heat. Saute the onions, green
onions, celery, red peppers, shallots, and garlic, for 1-2 minutes.
Add the crawfish tails, stock, bread crumbs, and 1 teaspoon of
Essence and cook for 2 minutes. Remove from heat and allow to cool
for at least 15 minutes. Using a small sharp knife, cut a slit about
2 inches long into the side of each steak and cut about 2 inches in
to make a pocket. Season the meat with the remaining Essence inside
and out of the pocket. Stand the steaks of their uncut edges and open
the pockets. Using a spoon, fill each pocket with 1/4 cup of the
stuffing. Heat the remaining 1 tablespoon oil in a saute pan over
high heat. When the pan begins to smoke, add the filets and saute for
3-4 minutes on each side for medium rare.
ESSENCE OF EMERIL SHOW#EE2279
Source from luhu.jp
onions, celery, red peppers, shallots, and garlic, for 1-2 minutes.
Add the crawfish tails, stock, bread crumbs, and 1 teaspoon of
Essence and cook for 2 minutes. Remove from heat and allow to cool
for at least 15 minutes. Using a small sharp knife, cut a slit about
2 inches long into the side of each steak and cut about 2 inches in
to make a pocket. Season the meat with the remaining Essence inside
and out of the pocket. Stand the steaks of their uncut edges and open
the pockets. Using a spoon, fill each pocket with 1/4 cup of the
stuffing. Heat the remaining 1 tablespoon oil in a saute pan over
high heat. When the pan begins to smoke, add the filets and saute for
3-4 minutes on each side for medium rare.
ESSENCE OF EMERIL SHOW#EE2279
Source from luhu.jp
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