Stuffed filet mignon with crawfish bordelaise sauce pt 2
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| See part 1 | ||
Directions
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