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

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