STUFFED FILET MIGNON WITH CRAWFISH BORDELAISE SAUCE
Source: chef and author Emeril Lagasse/1998
Servings: 8-10

2 tablespoons olive oil
1/2 cup chopped onions
2 tablespoons brunoise red peppers
2 tablespoons brunoise yellow peppers
salt
cayenne
1 pound shellfish (shrimp, crawfish or crabmeat)
1/4 cup chopped green onions
1 tablespoons chopped garlic
2 tablespoons chopped fresh parsley
1 large egg
1/2 cup bread crumbs
1/2 cup grated Parmigiano-Reggiano cheese
8 to 10 filet mignons, about 8 to 10 ounces each
Emeril's Creole Seasoning (recipe follows)
1/2 cup vegetable oil
4 cups mashed potatoes, hot
1 recipe of Crawfish Bordelaise Sauce (recipe follows)
2 tablespoons chopped green onions, green part only

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 pork filet about 1 3/4 inches deep and 2 inches long. Season each filet, outside and in the pocket, with Creole Seasoning. Stuff each filet 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 filets for 4 minutes on the first side, being careful not to char them. Turn the filets over and continue to sear the other side for 4 minutes for medium rare.

TO SERVE:
Mound the mashed potatoes in the center of each plate. Lay the filet over the potatoes. Spoon the sauce over each filet and garnish with green onions.

---

EMERIL'S CREOLE SEASONING
Makes about 3/4 cup

2 1/2 tablespoons sweet paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon freshly ground black pepper
1 tablespoon onion powder
1 tablespoon cayenne
1 tablespoon dried oregano
1 tablespoon dried thyme

Mix all the ingredients together and store in an airtight container. Can be stored in an airtight container for up to 3 months.

---

CRAWFISH BORDELAISE SAUCE
Makes about 2 1/2 cups

1 teaspoon olive oil
1/4 cup chopped onions
1/2 pound crawfish, shrimp or crabmeat
salt
cayenne
2 tablespoons minced shallots
2 tablespoons chopped garlic
1/2 cup peeled, seeded and chopped tomatoes
1/2 cup dry red wine
1 cup veal stock or dark stock
1 tablespoon finely chopped parsley
2 tablespoons chopped green onions
1 tablespoon butter

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 salt and cayenne. Saute the mixture for 2 minutes.

Add the shallots, garlic, and tomatoes and cook for 2 minutes. Add the wine and simmer for 4 minutes. Add the stock, parsley and green onions and simmer until slightly thick, about another 5 minutes. Stir in the butter. Serve warm.