Petite Filet
(Serves 1)Courtesy of TsunamiRate this Recipe!
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Petite Filet
1 cup veggie stock¼ cup onion, chopped¼ cup water¼ teaspoon red pepper2 Tablespoons pureed ginger and garlicbutter and flour for blonde roux (equal parts of each)1 pint heavy creamfresh shrimp and crabmeat, optionalCombine water, veggie stock, ginger, garlic, and onion and reduce by 1/3. Stain onion and ginger/garlic out. Add cream and thicken with roux. Cook filet to desired doneness. Add shrimp and crabmeat to sauce and top filet.
