Crawfish-stuffed filet mignon

2 Servings

Ingredients

QuantityIngredient
3gallonsVeal stock
1Bottle
½Bottle
8ouncesFilet mignon (2)
2cupsWhipped butter
1tablespoonDill -- fresh
1tablespoonBasil -- fresh
1teaspoonThyme -- fresh
1tablespoonGreen onion
1teaspoonSalt
1teaspoonCayenne pepper
8ouncesCrawfish tails -- cooked
Port wine
Brandy

Directions

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