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
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