Ingredients
- 3 gal Veal stock
- 8 ounce Filet mignon (2)
- 2 c. Whipped butter
- 1 Tbsp. Dill -- fresh
- 1 Tbsp. Basil -- fresh
- 1 tsp Thyme -- fresh
- 1 Tbsp. Green onion
- 1 tsp Salt
- 1 tsp Cayenne pepper
- 8 ounce Crawfish tails -- cooked Port wine Brandy
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Crawfish Stuffed Filet Mignon
Servings: 2
Directions
- Cook veal stock for 4 hrs. Add in port and brandy. Reduce sauce till thickened (approximately 1/2 gallon); keep hot. 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
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