| 2 | tb | Olive oil; in all |
| 1 | ts | Finely minced onions |
| 1 | ts | Finely minced green onions |
| 1 | ts | Finely minced celery |
| 1 | ts | Finely minced green bell peppers |
| 1 | ts | Finely minced garlic |
| 1/4 | lb | Crawfish tails |
| 2 | tb | Shrimp stock |
| 2 | tb | Bread crumbs |
| 1 | tb | Creole seasoning |
| 1 1/2 | c | Crawfish Bordelaise Sauce; (below) |
| 4 | | Filet mignons (6 to 7 ounces each); well marbled, trimmed |
| | CRAWFISH BORDELAISE SAUCE |
| 1 | tb | Minced shallots |
| 1 | tb | Minced garlic |
| 1 | ts | Creole seasoning |
| 1/2 | c | Dry red wine |
| 1/4 | lb | Crawfish tails |
| 1/2 | ts | Salt |
| 4 | | Turns freshly ground black pepper |
| 1 1/2 | c | Veal or Beef Glaze; (thickened veal or beef stock) |
| 2 | tb | Unsalted butter; at room temperature. |
| 1 | tb | Chopped green onions |
