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1
2 tablespoons minced shallots
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2
1 tablespoon minced garlic
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3
1/2 cup dry red wine
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4
1/4 pound crawfish tails
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5
Salt
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6
4 turns of freshly ground black pepper
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7
1 1/2 cup veal reduction
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8
2 tablespoons unsalted butter, at room temperature
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9
1 tablespoon sliced green onions
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10
Saute the shallots and garlic in a small nonreactive saucepan, for 1 minute.
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11
Season with salt and pepper.
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12
Add the wine and bring to a boil.
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13
Add the crawfish and reseason.
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14
Bring back to a boil.
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15
Stir in the reduction and bring back to a boil.
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16
Reduce the heat and simmer, skimming off the fat and impurities several times for about 10 minutes.
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17
Turn up the heat to high, skim the remaining impurities from the top of the sauce, cook for 1 to 2 minutes.
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18
Mount in the butter until all is incorporated.
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19
Add the green onions and remove from heat.
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20
Place a small amount of the mashed potatoes in the center of the plate, set the filet right on top and spoon the sauce over the filet.
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21
Garnish with shaved green onions and fresh black pepper.
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22
Heat 1 tablespoon of the oil, over high heat.
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23
Saute the onions, green onions, celery, red peppers, shallots, and garlic, for 1 to 2 minutes.
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24
Add the crawfish tails, stock, bread crumbs, and 1 teaspoon of Essence and cook for 2 minutes.
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25
Remove from heat and allow to cool for at least 15 minutes.
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26
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.
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27
Season the meat with the remaining Essence inside and out of the pocket.
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28
Stand the steaks of their uncut edges and open the pockets.
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29
Using a spoon, fill each pocket with 1/4 cup of the stuffing.
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30
Heat the remaining 1 tablespoon oil in a saute pan over high heat.
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31
When the pan begins to smoke, add the filets and saute for 3 to 4 minutes on each side for medium rare.
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32
Combine all ingredients thoroughly.
