Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   butter
   2                    beef fillets -- julienne (6 to
                        -- 8-ounce)
   1      cup           minced onions
   1      pound         smoked sausage -- cut into 1/4-inch
                        -- slices
                        salt
                        black pepper -- freshly ground
   1      pound         peeled crawfish tails
   1      tablespoon    chopped garlic
   2      cups          heavy cream
   1      dash          Worcestershire sauce
   1      dash          crystal hot sauce
     1/2  cup           chopped green onions
   8                    cheesy biscuits

Preparation:

In a large Sauté pan, melt one tablespoon of the butter. Season the beef with salt and pepper. Add the beef to the melted butter and quickly Sauté for 2 minutes. Remove the beef from the pan and set aside. Add the remaining butter and melt. Add the onions. Season with salt and pepper. Sauté the onions for 2 minutes. Add the sausage and continue to Sauté for 2 minutes. Season the crawfish tails with Essence. Add the crawfish to the pan and Sauté for 2 minutes. Add the garlic and cream. Season the mixture with salt, pepper, Worcestershire Sauce and hot sauce. Bring the liquid to a boil and reduce to a simmer. Simmer the mixture for 4 to 6 minutes, stirring occasionally. Add the onions and reserved fillet.