|
| Crawfish Stuffed Filet Mignon
3 gallons of Veal stock
1 Bottle Port Wine
1/2 Bottle brandy
two 8 ounce Filet mignons
2 cups of Whipped butter
1 tablespoon of dill, fresh
1 tablespoon of basil, fresh
1 teaspoon of Thyme, fresh
1 tablespoon of Green onion
1 teaspoon of salt
1 teaspoon of Cayenne pepper
8 ounces of Crawfish tails, cooked |
|
Cook veal stock for 4 hours. Add port and brandy. Reduce sauce until thickened (approximately 1/2 gallon); keep warm. Cut pocket on side of filets, about halfway through; set aside. Stir together whipped butter and next 7 ingredients for the stuffing. Fill filets with stuffing. Grill. Pour sauce over grilled stuffed filets and serve. Serves 2
Recipe source: Cajun Revalations. Chef Chris Sogga Recipe By : Rhonda Guilbeaux File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
|
