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Crawfish Stuffed Fillets


  • 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 red onions
  • 2 teaspoons minced shallots
  • 1 teaspoon minced garlic
  • 1/4 pound crawfish tails
  • 2 tablespoons shrimp stock
  • 2 tablespoons bread crumbs
  • 1 tablespoon Essence, in all
  • 4 filet mignons (6 to 7 ounces each), trimmed
  • 1 cup mashed potatoes
  • 1 tablespoon shaved chives


  • Heat 1 tablespoon of the oil, over high heat. Saute the onions, green onions, celery, red peppers, shallots, and garlic, for 1 to 2 minutes. Add the crawfish tails, stock, bread crumbs, and 1 teaspoon of Essence and cook for 2 minutes. Remove from heat and allow to cool for at least 15 minutes. Using a small sharp knife, cut a slit about 2 inches long into the side of each steak and cut about 2 inches in to make a pocket. Season the meat with the remaining Essence inside and out of the pocket. Stand the steaks of their uncut edges and open the pockets. Using a spoon, fill each pocket with 1/4 cup of the stuffing. Heat the remaining 1 tablespoon oil in a saute pan over high heat. When the pan begins to smoke, add the filets and saute for 3 to 4 minutes on each side for medium rare.