Crawfish-Stuffed Filet Mignon with Crawfish Sauce Bordelaise

1/2 c Dry Red Wine

4 6-oz Filets mignon ; (up to 7 ounces each)

4 Turns black pepper ; freshly ground

CRAWFISH BORDELAISE SAUCE

2 tb Olive oil ; in all

2 tb Shrimp stock

1 tb Creole season ing

2 tb Unsalted butter ; at room temperature

1 ts Creole season ing

1/2 ts Salt

1 ts garlic ; Finely minced

1 ts onion s ; Finely minced

1 tb Green Onions ; chopped

1 1/2 c Craw fish Bordelaise Sauce

1 ts green onions ; Finely minced

1 ts celery ; Finely minced

1 1/2 c Veal glaze ; or Beef Glaze

2 tb Bread crumbs

1 tb Garlic ; minced

1 ts green bell pepper ; Finely minced

1/4 lb Craw fish tails