Crawfish-stuffed filet mignon

Yield: 2 Servings

Measure Ingredient
3 gallons Veal stock
1 \N Bottle
½ \N Bottle
8 ounces Filet mignon (2)
2 cups Whipped butter
1 tablespoon Dill -- fresh
1 tablespoon Basil -- fresh
1 teaspoon Thyme -- fresh
1 tablespoon Green onion
1 teaspoon Salt
1 teaspoon Cayenne pepper
8 ounces Crawfish tails -- cooked
\N \N Port wine
\N \N Brandy

Cook veal stock for 4 hours. Add port and brandy. Reduce sauce until thickened (approximately ½ 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. Recipe source: Cajun Revalations. Chef Chris Sogga

Recipe By : Rhonda Guilbeaux File

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