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
