- 1 cup veggie stock
- ¼ cup onion, chopped
- ¼ cup water
- ¼ teaspoon red pepper
- 2 Tablespoons pureed ginger and garlic
- butter and flour for blonde roux (equal parts of each)
- 1 pint heavy cream
- fresh shrimp and crabmeat, optional
Combine 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.