- 2 tablespoons olive oil
- 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 Emerilís Creole Seasoning 
- 1 1/2 cups Crawfish Bordelaise Sauce 
- 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 sautÈ 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.
- Prepare the Crawfish Bordelaise Sauce, and cover to keep warm.
- Sprinkle the remaining 2 teaspoons 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 sharp knife, cut a slit about 2 inches long onto 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 oil in a skillet over high heat. When the oil is hot, add the filets and sautÈ until rare, for about 3 minutes on each side, or medium rare, for about 4 minutes on each side. If you like your meat well done, youíre on your own with the time.
- To serve, place 1 filet on each of 4 dinner plates and cover with a generous 1/3 cup of the sauce.