Crawfish-stuffed filet mignon
2 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
3 | gallons | Veal stock |
1 | Bottle | |
½ | 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 |
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