2 tablespoons olive oil, in all
1 teaspoon finely minced onions
1 teaspoon finely minced green onions
1 teaspoon finely minced celery
1 teaspoon finely minced red onions
2 teaspoons minced shallots
1 teaspoon minced garlic
1/4 pound crawfish tails
2 tablespoons shrimp stock
2 tablespoons bread crumbs
1 tablespoon Essence, in all, recipe follows
4 filet mignons (6 to 7 ounces each), trimmed
1 cup mashed potatoes
1 tablespoon shaved chives

Heat 1 tablespoon of the oil, over high heat. Sauté the onions, green onions, celery, red peppers, shallots, and garlic, for 1 to 2 minutes. Add the crawfish tails, stock, bread crumbs, and 1 teaspoon of Essence 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 Essence inside and out of the pocket. 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.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe courtesy Emeril Lagasse