CATEGORY	CUISINE	TAG	YIELD
Seafood	Cajun	Ethnic, Seafood	2	Servings

INGREDIENTS

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

INSTRUCTIONS

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

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