Step 1

Heat olive oil in a pan over medium heat.

Step 2

Sauté shallots and garlic for 30 seconds.

Step 3

Add crawfish and creole seasoning.

Step 4

Sauté for an additional 1 to 2 minutes.

Step 5

Incorporate cream, hot sauce, and Worcestershire sauce.

Step 6

Bring the mixture to a boil, then reduce to simmer.

Step 7

Simmer until the cream thickens and reduces by half, around 5 minutes.

Step 8

Add butter, salt, and pepper to taste.

Step 9

Gently fold in green onions.

Step 10

Serve over previously cooked filets.