Stuffed filet mignon with crawfish bordelaise sauce pt 2

Yield: 1 Servings

Measure Ingredient
\N \N See part 1

salt and cayenne. Sauté the mixture for 2 minutes.

Add the shallots, garlic, and tomatoes and cook for 2 minutes. Add the wine and simmer for 4 minutes. Add the stock, parsley and green onions and simmer until slightly thick, about another 5 minutes. Stir in the butter.

Serve warm.

Yields: about 2½ cups.

Posted to MC-Recipe Digest by "Teri Sanford" <terily@...> on Feb 05, 1998

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