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Sacalait stuffed filet mignon
2 bacon wrapped filet mignon
2 tbs butter
3 tbs chopped creole mix (onion, bell pepper, celery, green onion, garlic)
4 - 6 sacalait fillets (or use baby shrimp, crawfish tails or crabmeat)
1 cup white wine
3 tbs seasoned bread crumbs
cajun seasoning

Preheat oven to 400.  Cut a pocket in the filets (or have Tramonte's do it for you). Do not cut into a hinge. Remove the bacon and set to the side. Make a 1 1/2 inch incision into the side of the filet and move your knife around in the middle to make a pocket, leaving the sides of the meat intact.  Set meat aside, marinate if you wish. Make stuffing: saute chopped creole mix in butter. Add fish fillets. Cook 2 minutes each side. Season with cajun seasoning. Break fish into chunks when it is cooked and flaky. Add wine and reduce by half. Fold in bread crumbs and remove from heat.  When stuffing is cool enough to handle, pack it into the steaks. Wrap bacon back around the steaks. Sear steaks on med-high heat for 1 minute each side. Place steaks into a baking dish and finish in 400 degree oven for 8-10 minutes for medium rare. Adjust cooking time according to thickness of meat and your preference.
Serve with wild rice. Drizzle baking pan drippings over meat. Yum!