Filet Mignon with Crawfish Bordelaise

Ingredients

• 2 tbs olive oil
• 1 tsp finely minced onions
• 1 tsp minced green onions
• 1 tsp finely minced celery
• 1 tsp minced green bell peppers
• 1 tsp finely minced garlic
• ¼ lb crawfish tails
• 2 tbs shrimp stock
• 2 tbs bread crumbs
• 1 tbs creole seasoning
• 1½ C Crawfish Bordelaise Sauce
• 4 filet mignons, well marbled, trimmed

Directions

1. Heat 1 tbs of the oil in a medium skillet over high heat.
2. Add the onions and green onions, celery, bell peppers, and garlic and sauté for 1 minute.
3. Add the crawfish tails, stock, bread crumbs, and 1 tsp creole seasoning and cook for 2 minutes.
4. Remove from the heat and set aside to cool for at least 15 minutes. Makes 1 cup.
5. Prepare the Crawfish Bordelaise Sauce, and cover to keep warm.
6. Using a small knife, cut a slit about 2 inches long into the side of each steak and cut about 2 inches in to make a pocket.
7. Stand the filets on their uncut edges and open the pockets.
8. Sprinkle the remaining 2 tsp of creole seasoning over the meat, using ½ tsp on each steak and inside its pocket. Use your hands to coat the meat thoroughly, inside and out.
9. Using a spoon, fill each pocket with ¼ cup of the cooled stuffing.
10. Heat the remaining 1 tbs of oil and 1 tbs butter in a skillet over high heat.
11. When the oil is hot, add the filets and sauté until rare, for about 3 minutes on each side, or medium rare, about 4 minutes on each side.
12. To serve, place 1 filet on each of 4 dinner plates and cover with a generous amount of the sauce.