Crawfish Stuffed Filet Mignon

Ingredients for 2 servings:

• 2 beef fillets (180 g each)
• 90 g crayfish
• 1 tbsp clarified butter
• 1 tsp shallot(s), chopped
• 1 tsp garlic, chopped
• 1 tsp bell pepper(s), green, chopped
• 1 tsp spring onion(s)
• 1 tsp celery, chopped
• 2 tsp olive oil
• 2 tsp breadcrumbs
• 2 tsp stock or broth
• 2 tsp Creole Seasoning

Instructions

Working time approx. 10 minutes; Rest time approx. 3 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 23 minutes

Cajun Surf and Turf – beef fillets filled with aromatic crayfish

The butcher should cut a pocket into each fillet. Clean the garlic, bell pepper, shallot, spring onion and celery and chop them very finely. Heat 1 tbsp of oil and fry the vegetables for 1 minute. Add the breadcrumbs, stock, crayfish and Creole seasoning and cook for 2 minutes. Allow to cool. Wash the steaks and pat dry. Put the stuffing in the pockets, press the steaks together well and secure with toothpicks. Melt the clarified butter in a cast iron pan. Fry the steaks for one minute on each side, then remove and let rest between two plates for 3 minutes. Reduce the heat under the pan. Return the steaks to the pan and fry for about 3 minutes on each side (medium). The dish is traditionally served with crawfish sauce Bordelaise. Wedges also go well with it, e.g. For example, this one: https://www.chefkoch.de/rezepte/806121184425747/Wedges.html You can also conjure up a Cajun vegetable dish from leftover vegetables. Chop everything up, sauté, deglaze with a can of tomatoes, and season with salt and Creole Seasoning. Let the tomato juice reduce slightly. The recipe for the Creole Seasoning can be found here: https://www.chefkoch.de/rezepte/3582531538320741/Creole-Seasoning-nach-Chef-Emeril.html