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