Creole Crawfish Stuffed Wagyu Filet Mignon

• 4 filet mignons (6 ounce)
• 2 T olive oil
• 1 t finely minced onions
• 1 t finely minced green onions
• 1 t finely minced celery
• 2 t minced shallots
• 1 t minced garlic
• 1/4 lb cooked crawfish tails
• 2 T chicken stock
• 2 T bread crumbs
• 1 T Joseph Decuis Creole Seasoning

Heat 1 tablespoon of the oil, over high heat. Sauté the onions, green onions, celery, shallots, and garlic, for 1 to 2 minutes.

Add the crawfish tails, stock, bread crumbs, and 1 teaspoon of Creole seasoning and cook for 2 minutes. Remove from heat and allow to cool for at least 15 minutes.

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. Season the meat with the remaining Creole seasoning inside and out.

Stand the steaks of their uncut edges and open the pockets. Using a spoon, fill each pocket with 1/4 cup of the stuffing.

Heat the remaining 1 tablespoon oil in a sauté pan over high heat. When the pan begins to smoke, add the filets and sauté for 3 to 4 minutes on each side for medium rare.

Serves 4 people.