Sauce:

2-3 Tbsp.     Butter

1/2 Cup           Mushrooms, Chopped

2/3 Cup        Green Onion, Chopped

2 Tbsp.         Garlic, Chopped

1/2 Cup           Crawfish Tail Meat

1/4 Cup           Brown Sugar

1/2 Cup          Marsala Wine

2/3 Cup       Beef Broth

In a non-stick skillet, melt the butter. Add onions, mushrooms and garlic. Sauté until garlic starts to turn brown. Add crawfish, stir until warm. Sprinkle with brown sugar. Glaze the crawfish. Add Marsala. With a long lighter, light the Marsala and allow to burn out. Pour in Beef Broth. Warm until small bubbles appear around the edge of the skillet.

16 - 18 oz. Beef Tenderloin, cut into 4 pieces.

Salt and Pepper to taste

2 Tbsp. Butter

Rub salt and pepper on both sides of the tenderloin. Melt butter in a cast iron skillet. On med. to high heat, sear tenderloin until brown, on both sides. Ladle the sauce on top and serve.

Stir Fried Asparagus

2-3 Tbsp.  Butter

6 - 8 oz.   Asparagus

2 Tbsp.     Garlic

1/2 tsp.        Salt

In skillet melt butter. Over med. to high heat add garlic and salt. Stir until garlic starts to turn brown. Add asparagus, saute until moderately softened.   Serve.

BBQ Blues
I-70 Exit 66
Sweet Springs, MO 65351
Gourmet Catering