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CRAWFISH-STUFFED FILET MIGNON

• 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.  Seafood Sauces

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.

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