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Filet Mignon 01
Crawfish-Stuffed Filet Mignon with Crawfish Sauce Bordelaise
Makes 4 main-course servings
2 tablespoons olive oil, in all
1 teaspoon finely minced onions
1 teaspoon finely minced green onions
1 teaspoon finely minced celery
1 teaspoon finely minced green bell peppers
1 teaspoon finely minced garlic
1/4 pound crawfish tails
2 tablespoons shrimp stock
2 tablespoons bread crumbs
1 tablespoon creole seasoning
1 1/2 cups Crawfish Bordelaise Sauce (below)
4 filet mignons (6 to 7 ounces each), well marbled, trimmed
heat 1 tablespoon of the oil in a medium skillet over high heat.
Add the onions and green onions, celery, bell peppers, and garlic
and saute' for 1 minute. Add the crawfish tails, stock, bread
crumbs, and 1 teaspoon creole seasoning and cook for 2 minutes.
Remove from the heat and set aside to cool for at least 15 minutes.
Makes 1 cup.
Prepare the Crawfish Bordelaise Sauce, and cover to keep warm.
Sprinkle the remaining 2 teaspoons of creole seasoning over the
meat, using 1/2 teaspoon on each steak and inside its pocket. Use
your hands to coat the meat thoroughly, inside and out.
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. Stand
the filets on their uncut edges and open the pockets. Using a
spoon, fill each pocket with 1/4 cup of the cooled stuffing.
Heat the remaining 1 tablespoon of oil in a skillet over high heat.
When the oil is hot, add the filets and saute' until rare, for
about 3 minutes on each side, or medium rare, about 4 minutes on
To serve, place 1 filet on each of 4 dinner plates and cover with
a generous 1/3 cup of the sauce.
Crawfish Bordelaise Sauce
1 tablespoon minced shallots
1 tablespoon minced garlic
1 teaspoon creole seasoning
1/2 cup dry red wine
1/4 pound crawfish tails
1/2 teaspoon salt
4 turns freshly ground black pepper
1 1/2 cups Veal or Beef Glaze (thickened veal or beef stock)
2 tablespoons unsalted butter, at room temperature.
1 tablespoon chopped green onions
Combine the shallots, garlic, and creole seasoning in a small
nonreactive saucepan and place over high heat and cook for 30
seconds. Watch carefully so it doesn't burn. Add the wine and
bring to a boil. Add the crawfish, salt, and pepper and bring back
to a boil.
Stir in the glaze and bring back to a boil. Reduce the heat and
simmer, skimming off the fat and impurities several times for 10
minutes. Turn up the heat to high, skim the remaining impurities
from the top of the sauce, and cook for 1 to 2 minutes.
Whisk in the butter and continue to whisk until throughly incorporated,
for about 30 seconds. Add the green onions and remove from the
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