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. |