Crawfish-Stuffed Beef Fillet

2 tablespoon oil,, divided
2 tablespoon finely-diced green bell pepper,onio; n, and red bel
1/2 tablespoon minced garlic
8 oz crawfish tails, shells removed,, di; vided
1 tablespoon bread crumbs
1 creole spice
2 8 ounce beef fillets
1 tablespoon chopped shallots
1 1/2 cup veal stock
2 tablespoon butter
1 sliced green onions, for garnish
Preheat oven to 400 degrees. Heat 1 tablespoon oil in a sautJ pan, add
finely-diced vegetables and cook 1 minute until tender. Add garlic
and 6 ounces of crawfish tails; cook, tossing, 3 minutes. Remove from
heat and stir in bread crumbs; adjust seasonings to taste with Creole
spice. Using a small knife, cut a 1 1/2- to 2-inch pocket in side of
each fillet. Move your knife around inside fillet to make room for
stuffing. Divide stuffing and fill up each fillet; season outside of
steak with Creole spice. Heat remaining oil in a sautJ pan, add
stuffed steaks and sear well on all sides until browned. Transfer to
a baking dish and roast 8 to 10 minutes for medium-rare steaks. To
sautJ pan add shallots and cook in pan drippings, tossing for 1
minute. Add stock, scraping up browned bits to incorporate them in
sauce, bring to a boil, lower heat and slowly reduce liquid by half.
To finish, stir in remaining 2 ounces crawfish tails, butter and
green onions and simmer until heated through. Serve steaks with sauce
poured over. Yield: 2 servings