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Crawfish Stuffed Filet Recipe

Name: Kinsmiths Crawfish Stuffed Filet Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: Cajun
Ingredients: 1 cup fried crawfish tails; 1 tbs green onions, chopped; 2 cloves garlic, minced; 4 oz cream cheese, softened; 1 tsp Cajun seasoning; 1 cup bread crumbs; 2 pieces Certified Angus Beef tenderloin; 2 tbs olive oil; 1 tsp salt; 1 tsp black pepper; 1 cup mayonnaise; 2 tbs Dijon mustard; 1 tsp Cajun seasoning; 1 tbs lemon juice; 1 tsp paprika; 2 cups beef broth; 2 tbs butter; 2 tbs flour; 1 tbs Worcestershire sauce; 1 to taste salt; 1 to taste black pepper; 4 cups Italian greens (e.g., kale or collard greens); 2 tbs olive oil; 2 cloves garlic, minced; 1 cup chicken broth; 1 tsp red pepper flakes; 1 to taste salt

Inspired by Kinsmith

Time1h

Serves2

center-cut Certified Angus Beef tenderloin, fried crawfish tails, Cajun remoulade, steak gravy, and braised Italian greens

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Ingredients

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For the Crawfish Stuffing

1 cup fried crawfish tails

1 tbs Green onions, chopped

2 cloves Garlic, minced

4 oz cream cheese, softened

1 tsp Cajun seasoning

1 cup bread crumbs

For the Filet

2 pieces Certified Angus Beef tenderloin

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

For the Cajun Remoulade

1 cup Mayonnaise

2 tbs Dijon mustard

1 tsp Cajun seasoning

1 tbs ReaLemon lemon juice

1 tsp Watkins paprika

For the Steak Gravy

2 cups beef broth

2 tbs Butter

2 tbs flour

1 tbs Original Worcestershire Sauce

1 to taste Celtic sea salt

1 to taste black pepper

For the Braised Italian Greens

4 cups Italian greens (e.g., kale or collard greens)

2 tbs olive oil

2 cloves Garlic, minced

1 cup Chicken broth

1 tsp Red pepper flakes

1 to taste Celtic sea salt

Method

Preparing the Crawfish Stuffing

Make the Stuffing

In a mixing bowl, combine the fried crawfish tails, chopped green onions, minced garlic, softened cream cheese, Cajun seasoning, and bread crumbs. Mix well until combined and set aside.

Cooking the Filet

Prepare the Filets

Preheat the oven to 400°F (200°C). Season the Certified Angus Beef tenderloin pieces with salt and black pepper. Cut a pocket into each filet and stuff with the crawfish mixture. Secure with toothpicks if necessary.

Sear the Filets

In a large skillet, heat olive oil over medium-high heat. Sear each stuffed filet for about 3-4 minutes on each side until browned.

Bake the Filets

Transfer the seared filets to the oven and bake for 15-20 minutes until they reach the desired doneness.

Making the Cajun Remoulade

Mix the Remoulade

In a bowl, whisk together mayonnaise, Dijon mustard, Cajun seasoning, lemon juice, and paprika until smooth. Refrigerate until ready to serve.

Preparing the Steak Gravy

Make the Gravy

In a saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes until golden. Gradually add beef broth, stirring constantly until thickened. Stir in Worcestershire sauce, salt, and black pepper.

Cooking the Braised Italian Greens

Braised Greens

In a large pot, heat olive oil over medium heat. Add minced garlic and red pepper flakes, sauté for 1 minute. Add the Italian greens and chicken broth, cover, and cook for 15-20 minutes until greens are tender. Season with salt to taste.

Plating

Serve

Plate the stuffed filets, drizzle with steak gravy, serve with a side of braised Italian greens, and a dollop of Cajun remoulade.