Title: Crawfish-Stuffed Filet Mignon
Categories: Ethnic, Seafood
Yield: 2 Servings

3 ga Veal stock
1 Bottle
1/2 Bottle
8 oz Filet mignon (2)
2 c Whipped butter
1 tb Dill -- fresh
1 tb Basil -- fresh
1 ts Thyme -- fresh
1 tb Green onion
1 ts Salt
1 ts Cayenne pepper
8 oz Crawfish tails -- cooked
Port wine
Brandy

Cook veal stock for 4 hours. Add port and brandy. Reduce sauce until
thickened (approximately 1/2 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