| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Cajun | Ethnic, Seafood | 2 | Servings |
INGREDIENTS
| 3 | gl | Veal stock |
| 1 | Bottle | |
| 1/2 | Bottle | |
| 8 | oz | Filet mignon, 2 |
| 2 | c | Whipped butter |
| 1 | T | Dill, fresh |
| 1 | T | Basil, fresh |
| 1 | t | Thyme, fresh |
| 1 | T | Green onion |
| 1 | t | Salt |
| 1 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 1093
Calories From Fat: 1079
Total Fat: 122.8g
Cholesterol: 330.7mg
Sodium: 2415.9mg
Potassium: 127.1mg
Carbohydrates: 2.2g
Fiber: <1g
Sugar: <1g
Protein: 1.9g