Recipe - Stuffed Filet Mignon With Crawfish Bordelaise Sauce Pt 2

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 2 One half cups.

Posted to MCRecipe Digest by "Teri Sanford" terily@tenet.edu on Feb 05,
1998