Crawfish-Stuffed Beef Fillet Recipe
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Crawfish-Stuffed Beef Fillet Recipe
Crawfish-Stuffed Beef Fillet Ingredients:
2 tbsp Oil,, divided
2 tbsp Finely-diced green bell
-pepper,onion, and red bel
1/2 tbsp Minced garlic
8 oz Crawfish tails, shells
-removed,, divided
1 tbsp Bread crumbs
Creole spice
2 8 ounce beef fillets
1 tbsp Chopped shallots
1 1/2 cup Veal stock
2 tbsp Butter
Sliced green onions, for
-garnish
Crawfish-Stuffed Beef Fillet Preparation:
Preheat oven to 400 degrees. Heat 1 tablespoon oil in a sautJ pan, add
finely-diced vegetables and cook 1 minute until tender. Add garlic
and 6 ounces of crawfish tails; cook, tossing, 3 minutes. Remove from
heat and stir in bread crumbs; adjust seasonings to taste with Creole
spice. Using a small knife, cut a 1 1/2- to 2-inch pocket in side of
each fillet. Move your knife around inside fillet to make room for
stuffing. Divide stuffing and fill up each fillet; season outside of
steak with Creole spice. Heat remaining oil in a sautJ pan, add
stuffed steaks and sear well on all sides until browned. Transfer to
a baking dish and roast 8 to 10 minutes for medium-rare steaks. To
sautJ pan add shallots and cook in pan drippings, tossing for 1
minute. Add stock, scraping up browned bits to incorporate them in
sauce, bring to a boil, lower heat and slowly reduce liquid by half.
To finish, stir in remaining 2 ounces crawfish tails, butter and
green onions and simmer until heated through. Serve steaks with sauce
poured over. Yield: 2 servings Posted to MC-Recipe Digest V1 #
Recipe by: ESSENCE OF EMERIL SHOW #EE105
From: kmeade@IDS2.IDSONLINE.COM (The Meades)
Date: Tue, 10 Dec 1996 18:21:48 -0500
| “Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." | | Waverly Root (1903-1982) |
| “Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.” | | Doug Larson |
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