Filet Mignon with Crawfish Bordelaise

Ingredients

• 2 tbs olive oil
• 1 tsp finely minced onions
• 1 tsp minced green onions
• 1 tsp finely minced celery
• 1 tsp minced green bell peppers
• 1 tsp finely minced garlic
• ¼ lb crawfish tails
• 2 tbs shrimp stock
• 2 tbs bread crumbs
• 1 tbs creole seasoning
• 1½ C Crawfish Bordelaise Sauce
• 4 filet mignons, well marbled, trimmed

Directions

1. Make Filling: Heat oil in a skillet over high heat. Add onions, green onions, celery, bell peppers, and garlic and cook briefly until fragrant, about 1 minute.
2. Cook Crawfish: Add crawfish tails, stock, breadcrumbs, and some Creole seasoning. Cook briefly, about 2 minutes, then remove from heat and let cool.
3. Prep Steaks: Cut a pocket into each filet and open slightly. Season steaks inside and out with remaining Creole seasoning.
4. Stuff: Fill each pocket with cooled stuffing.
5. Cook Filets: Heat remaining oil and butter in a skillet over high heat. Cook filets until desired doneness, about 3-4 minutes per side.
6. Serve: Place filets on plates and top with warm sauce.

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