Recipe - Crawfish-Stuffed Filet Mignon

3 ga Veal stock
1 Bottle
One half Bottle
8 ounce Filet mignon (2)
2 cup 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 ounce Crawfish tails cooked
Port wine
Brandy

Cook veal stock for 4 hours. Add port and brandy. Reduce sauce until
thickened (approximately One half 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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip