Unforgettable Weber Kettle Grilled Crawfish Stuffed Filet Mignon: A Southern Gourmet Experience
Often associated with special occasions and fine dining, filet mignon stands as a pinnacle of culinary luxury. This exquisite cut of beef, derived from the small end of the tenderloin, is renowned for its unparalleled tenderness and delicate flavor. The French term “mignon” itself translates to “delicate” or “fine,” perfectly describing the melt-in-your-mouth quality of this premium steak. Its rarity on an animal makes it one of the most sought-after and expensive cuts, usually reserved for those moments when you truly want to celebrate or indulge.
While a perfectly seared or roasted filet mignon is a delight on its own, imagine elevating this experience to new heights with a vibrant, flavorful stuffing. We invite you to embark on a culinary journey, transforming a classic into an exotic and delectable masterpiece: a filet mignon generously stuffed with succulent crawfish and expertly grilled on a Weber Kettle. This recipe doesn’t just promise a meal; it promises an escape to the rich, earthy flavors of New Orleans, bringing Southern gourmet excellence right to your backyard grill. Prepare to treat yourself to an extraordinary dish that is as fun to prepare as it is unforgettable to taste.
Why This Grilled Crawfish Stuffed Filet Mignon is a Must-Try
If you’re looking for a recipe that combines elegance with exciting flavors and a surprisingly straightforward cooking process, this crawfish stuffed filet mignon is your answer. Here’s why this dish deserves a prime spot on your menu:
- An Exquisite Fusion of Flavors – The Ultimate “Surf & Turf”: The inherent tenderness and rich, beefy essence of the filet mignon serve as the perfect canvas for the slightly sweet, briny, and earthy notes of the crawfish. This “surf and turf” marriage is harmonized by aromatic bell peppers, garlic, and a kick of Creole spice, resulting in a complex yet balanced flavor profile that is truly magnificent and over-the-top delicious. Each bite offers a delightful contrast of textures and tastes, creating a truly spectacular delicacy that will impress even the most discerning palates.
- Engaging and Simple Preparation: Don’t let the sophisticated name fool you – preparing this stuffed filet mignon is incredibly easy and immensely enjoyable. Any enthusiastic cook will tell you that getting creative in the kitchen is half the fun, and this recipe delivers on that promise. The process of creating a pocket in the filet and generously filling it with the fragrant crawfish mixture is a satisfying culinary adventure. It’s a hands-on experience that feels gourmet without being overly complicated, making it perfect for both seasoned chefs and adventurous home cooks.
- Rapid Grilling for Maximum Flavor: One of the standout features of this recipe is its efficiency. By utilizing the indirect heat method on your trusty Weber Kettle, you’ll achieve perfectly cooked results in approximately 20 minutes. This method mimics the consistent heat of a convection oven, ensuring the stuffed filet mignon cooks thoroughly and evenly from all sides. Less time on the grill means less waiting and more immediate gratification – from preparation to plate, you’re just moments away from savoring a truly exceptional dish.
Mastering the Weber Kettle for Stuffed Filet Mignon
The Weber Kettle is a classic for a reason, and it’s particularly well-suited for grilling delicate cuts like filet mignon, especially when stuffed. The key to success lies in understanding and implementing the indirect grilling method. Unlike direct grilling, where food is placed directly over the hot coals, indirect grilling involves arranging the coals on either side of the grill, leaving the center empty. The food is then placed in this cooler, central zone, allowing it to cook evenly through convection heat, similar to an oven. This method prevents scorching the exterior while ensuring the interior, including the stuffing, cooks to perfection.
For stuffed meats, indirect heat is paramount. Direct high heat would quickly burn the outside of the filet before the stuffing has a chance to heat through and meld its flavors with the beef. The Weber Kettle’s dome lid efficiently circulates heat around the meat, creating a consistent cooking environment that gently cooks the filet mignon, keeping it incredibly tender and juicy, while the crawfish stuffing transforms into a warm, aromatic core of flavor. This controlled environment also makes it easier to achieve your desired level of doneness without constant monitoring, giving you more time to enjoy the grilling process.
Ingredients For This Gourmet Grilling Experience
Gathering your ingredients is the first step to creating this magnificent dish. Quality ingredients make a noticeable difference in the final flavor profile, so choose fresh, vibrant produce and good quality crawfish tails.
- One 8 ounce filet mignon: Look for a thick cut, ideally 1.5 to 2 inches thick, which will allow for a generous pocket for the stuffing.
- 1 tablespoon olive oil, plus a little more for brushing: Extra virgin olive oil will add a subtle fruitiness and help in sautéing the vegetables, while a light brushing before grilling will aid in achieving a beautiful sear and prevent sticking.
- 1/4 cup finely diced green pepper: Adds a fresh, slightly bitter counterpoint and vibrant color to the stuffing.
- 1/4 cup finely diced red or yellow pepper: Contributes sweetness and another layer of color, complementing the green pepper.
- 2 tablespoons chopped garlic: Essential for aromatic depth and a foundational flavor in many Southern-inspired dishes.
- 6 ounces crawfish tails: Opt for pre-cooked, peeled crawfish tails for convenience. If using frozen, ensure they are fully thawed and patted dry.
- 1 tablespoon dried bread crumbs: Helps bind the stuffing mixture together and adds a slight textural element.
- 1 teaspoon Creole spice, plus a little more for sprinkling: This blend is key to imparting that authentic New Orleans flavor. Adjust to your heat preference.
Directions For Your Culinary Adventure
Follow these detailed steps to create a show-stopping crawfish stuffed filet mignon on your Weber Kettle. Precision and attention to detail will ensure a perfect result.
1. Set up your Weber Kettle for indirect grilling: Begin by preparing your grill. Fill a charcoal chimney fire starter with charcoal briquettes. Once the briquettes are fully lit and covered with a light ash, carefully empty the chimney into the center of your Weber Kettle’s charcoal grate. Using long-handled tongs, meticulously move the hot charcoal to both sides of the kettle, creating two equal piles. This establishes the indirect heat zone in the center, which is crucial for even cooking of the stuffed filet mignon.
2. Make the filet mignon stuffing: While your grill heats up, bring your beautiful filet mignon to room temperature. This is an important step as it allows the meat to cook more evenly. In a small sauté pan, heat 1 tablespoon of olive oil over medium heat. Add the finely diced green pepper, red or yellow pepper, and chopped garlic. Sauté for about 5 minutes, or until the peppers are tender-crisp and the garlic is fragrant. Stir in the crawfish tails, cooking for just another minute or two to heat them through. Finally, remove from heat and mix in the dried bread crumbs and 1 teaspoon of Creole seasoning. Taste and adjust seasoning if necessary; the stuffing should be flavorful and well-seasoned.
3. Prepare the filet mignon for stuffing: With a small, sharp paring knife, carefully cut along the side of the filet mignon to create a deep, horizontal pocket. Be mindful not to cut all the way through to the other side. Gently move your knife back and forth inside the pocket to widen it, creating enough space to hold a generous amount of stuffing. Stand the filet mignon upright with the newly created pocket facing you. Using a small serving spoon, carefully add as much of the crawfish stuffing as the pocket can comfortably hold, packing it in firmly but without tearing the meat. To secure the stuffing, push two sturdy toothpicks through from side to side, ensuring the opening is sealed. Lightly brush the exterior of the stuffed filet mignon with a little extra olive oil, then sprinkle generously with additional Creole seasoning for an extra flavor boost and a beautiful crust.
4. Grill the stuffed filet mignon to perfection: Carefully place the prepared stuffed filet mignon in the center of the Weber Kettle grill grate, directly over the empty space between the two piles of coals. Ensure it is equidistant from both charcoal piles to ensure even indirect heat exposure. Place the lid securely on the Weber Kettle, making sure the vents are open to maintain airflow. Grill for approximately 20 minutes. The most accurate way to check for doneness is with a meat thermometer: insert it through the side of the filet, into the center of the stuffing, aiming for an internal temperature of 135 degrees F for a perfect medium-rare. Adjust grilling time slightly for your desired doneness.
5. Rest, slice, and serve: Once the filet mignon reaches your desired internal temperature, carefully remove it from the Weber Kettle and transfer it to a clean plate or cutting board. Allow the grilled filet mignon to rest for at least five minutes before slicing. Resting is crucial as it allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful bite. After resting, remove the toothpicks, slice the filet mignon into thick medallions (if desired) or serve whole, one stuffed filet mignon for each esteemed guest. Prepare for applause!
Beyond the Recipe: Elevating Your Stuffed Filet Mignon
A dish as magnificent as crawfish stuffed filet mignon deserves accompaniments that complement its richness and vibrant flavors. Consider serving it with a classic New Orleans-inspired side, such as dirty rice or creamy grits, to further immerse your guests in a Southern culinary experience. Roasted asparagus, sautéed green beans with almonds, or a simple garden salad with a light vinaigrette would also provide a fresh contrast. For a truly decadent touch, a rich red wine, like a Cabernet Sauvignon or a full-bodied Merlot, would perfectly enhance the beef’s robust flavor.
Creative Variations and Substitutions for Stuffed Meats
Once you’ve mastered this delicious recipe, you’ll find the technique of stuffing meat incredibly versatile. Don’t be afraid to experiment and unleash your inner culinary artist!
Explore Other Cuts of Meat: The stuffing technique isn’t limited to filet mignon. Many other cuts of meat can be wonderfully enhanced by a flavorful stuffing. Try creating a pocket in a pork tenderloin, which offers a lean and tender alternative. Thick-cut pork chops can also be stuffed for a hearty meal. For beef lovers, consider a beef tenderloin roast, prime rib, or even flank steak (pounded thin and rolled around the stuffing) for a different presentation and texture. Even chicken or turkey breasts, pounded flat, can be rolled around the stuffing to create delicious roulades. Once you become a “meat stuffing wiz,” the possibilities are endless and deliciously inventive.
Experiment with Different Stuffing Flavors: While the “surf and turf” crawfish combination is sublime, the world of stuffing flavors is vast. Explore other seafood options for a different twist on the “surf” element. Cooked shrimp, chopped oysters, delicate scallops, or even steamed mussels can be substituted for crawfish, each offering a unique briny sweetness. For the ultimate indulgence and culinary fireworks, add chunks of sweet lobster meat to your stuffing – it’s a truly ballistic experience!
If you find yourself with leftover crawfish stuffing after preparing your filet mignon, don’t let it go to waste! Simply reheat it in a small sauté pan and serve it as an exquisite topping for your finished stuffed filet, or even better, transform it into a gourmet omelet filling for a luxurious breakfast or brunch. YUM!
Wrap It in Bacon for Extra Indulgence: Want to take this stuffed filet mignon recipe completely over the top? A simple yet incredibly effective upgrade is to wrap the stuffed filet mignon in strips of high-quality bacon. Secure the bacon tightly around the filet with toothpicks. As the bacon crisps on the grill, it renders its smoky fat, basting the filet and infusing it with an additional layer of remarkable savory flavor and a delightful crispy texture. Not only does it taste incredible, but the bacon-wrapped presentation also looks wonderfully appetizing and adds an extra touch of elegance.
Expert Tips for Grilling Perfect Stuffed Filet Mignon
Achieving grilling perfection often comes down to a few clever techniques and tools. Here are some expert tips to ensure your crawfish stuffed filet mignon is nothing short of sensational:
Utilize a Wire Oven Rack and Drip Pan: For flawless grilling and easier handling, place your stuffed filet mignon on an 8″ x 10″ wire oven rack. This simple trick prevents the delicate stuffed meat from potentially sagging into the grill grates, which can be a common issue with softer cuts or heavily stuffed items. It also makes moving the filet mignon on and off the Weber Kettle incredibly easy and prevents sticking. Furthermore, positioning a disposable aluminum pan directly under the wire rack on the charcoal grate serves a dual purpose: it provides extra moisture within the grill, contributing to a juicier result, and acts as a convenient catch-all for any drippings, making cleanup a breeze. Just toss it away when you’re done!
Infuse Smoky Flavor with Wood Chips: To add another dimension of flavor to your grilled stuffed filet mignon, consider incorporating soaked wood chips. A handful of small wood chunks or wood chips (like hickory, oak, or cherry), soaked in water for about 30 minutes, can be placed directly on top of your charcoal piles. As they slowly smolder, they release a beautiful, subtle smokey aroma that will delicately infuse your filet mignon, elevating its taste with a hint of outdoor, wood-fired goodness. This technique works wonders for enriching the overall flavor profile.
Don’t Be Shy – Really Stuff That Filet Mignon!: This is where the fun truly begins! Do not be afraid to be generous with your stuffing. Pack as much of that incredibly delicious crawfish mixture into the filet mignon pocket as it can possibly handle. The more stuffing, the more flavor and excitement in every single bite. Believe us, the filet mignon can take it! You will be absolutely delighted when you slice into the perfectly grilled steak and witness the rich, aromatic stuffing spilling out onto your plate, promising an explosion of flavors. This abundance of stuffing is what truly makes this dish a memorable gourmet experience.
Accurate Temperature is Key: While the recipe provides a general guideline, always rely on a good quality meat thermometer. For medium-rare, aim for 130-135°F (54-57°C) before resting. Remember that the internal temperature will continue to rise a few degrees during the resting period (carryover cooking).
Resting is Non-Negotiable: As mentioned in the directions, letting the meat rest is crucial. This step allows the muscle fibers to relax and reabsorb the juices, ensuring a tender, moist, and flavorful steak. Skipping this step often results in dry meat as all the juices would run out when sliced.
Weber Kettle Grilled Stuffed Filet Mignon
Equipment
-
1 Weber Kettle Grill
-
Charcoal briquets
-
1 Charcoal Chimney Fire Starter
-
1 BBQ Tongs
Ingredients
- One 8 ounce filet mignon
- 1 tablespoon olive oil, and a little more for brushing
- 1/4 cup green pepper, finely diced
- 1/4 cup red or yellow pepper, finely diced
- 2 tablespoons garlic, chopped
- 6 ounces crawfish tails
- 1 tablespoon bread crumbs, dried
- 1 teaspoon Creole spice, and a little more for sprinkling
Instructions
-
Set up your Weber Kettle for indirect grilling – Fill your charcoal chimney fire starter with charcoal briquettes, and when ready, empty the chimney in the center of the charcoal grate. With tongs, move the charcoal to both sides of the Weber Kettle, creating two equal piles.
-
Make the filet mignon stuffing – Bring the filet mignon to room temperature while you make the stuffing. Place the olive oil in a small sauté pan and add the green pepper, yellow pepper, garlic and crawfish tails and sauté until tender, about 5 minutes. Mix in the bread crumbs and Creole seasoning.
-
Prepare the filet mignon – With a small sharp knife, cut along the side of the filet mignon to create a deep pocket. Move your knife back and forth in the pocket, widening it as you cut. Stand the filet mignon up with the pocket facing you, and with a small serving spoon, add as much stuffing as the pocket can hold. Push two toothpicks through from side to side. Brush the stuffed filet mignon with olive oil and sprinkle on the Creole seasoning.
-
Place the stuffed filet mignon on the Weber Kettle grill grate – Place the stuffed filet mignon in the center of the grill grate, equidistant from both piles of the coals. Place the lid on the Weber Kettle and grill for approximately 20 minutes, or until a meat thermometer inserted through to the stuffing reads 135 degrees.
-
Remove the stuffed filet mignon from the Weber Kettle – Place the grilled filet mignon on a plate and let it rest for five minutes. Serve one stuffed filet mignon for each guest.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.