James's
Crawfish Stuffed Filet Mignon
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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 Crawfish Bordelaise SauceSS9
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.
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 each side.
To serve, place 1 filet on each of 4 dinner plates and cover with a generous
1/3 cup of the sauce. Makes 4 main-course servings.
If
anyone had realized that within 10 years this tiny system that was picked up
almost by accident was going to be controlling 50 million computers,
considerably more thought might have gone into it.
-
Andy Tanenbaum, talking about MS-DOS