CAJUN SURF AND TURF
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h25m
Yield 12 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 475 degrees F.
- For the seasoning: Combine the garlic powder, paprika, black pepper, salt and cayenne.
- For the surf and turf: Rub 1 tablespoon of the butter over the tenderloin then sprinkle lightly with the Cajun seasoning. Place in the oven for approximately 25 to 30 minutes.
- After about 25 minutes check the tenderloin; you want a temperature of 120 to 125 degrees F on a meat thermometer for medium rare to rare. Remove the tenderloin from the oven and rest it for 10 to 15 minutes.
- In another skillet, add 3 tablespoons of the butter and heat to melt. Throw in the onions, green peppers and red peppers, then cook until golden brown and colored, but still somewhat crisp, a couple of minutes. Add the garlic and cook around for 30 to 45 seconds. Remove the veggies to a plate.
- Heat the same skillet over high heat, and then pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the skillet to deglaze. Reduce the heat to medium-low heat and pour in the cream, stirring or whisking constantly. Cook the sauce until the cream starts to thicken the mixture, a few minutes. Taste and adjust the seasoning as needed.
- Add the cooked vegetables to the sauce, making sure to include all the juices that have drained onto the plate. Stir and cook until the mixture is bubbly and hot, 1 to 2 minutes.
- Next add the remaining 2 tablespoons butter to a skillet and melt the butter over high heat. Throw the shrimp into the skillet and sprinkle them lightly with some of the remaining Cajun seasoning. Cook the shrimp until opaque and deep golden brown with some dark brown parts. Remove from the skillet and set aside.
- Serve the veggies and shrimp in their skillets and the tenderloin on a platter.
BOURBON-GLAZED CAJUN TENDERLOIN
Make and share this Bourbon-Glazed Cajun Tenderloin recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Make the marinade: in a small bowl, whisk all the marinade ingredients together.
- Trim the tenderloin of excess fat and silver skin; place tenderloin in a large zip-lock plastic bag; pour in the marinade.
- Press the air out of the bag and seal tightly; turn bag to distribute the marinade, place on a plate, and refrigerate 8-24 hours.
- Make the rub: in a small bowl, combine the rub ingredients.
- Make the glaze: in a small bowl, whisk the glaze ingredients together until the sugar is dissolved.
- Remove tenderloin from bag and discard marinade; wipe excess marinade off the tenderloin with paper towels.
- Press the rub into the tenderloins; let stand at room temperature for 20-30 minutes before grilling.
- Lightly brush or spray tenderloin with olive oil; sear over direct medium heat until well marked, about 20 minutes, turning a quarter turn every 5 minutes.
- Continue grilling over indirect medium heat until internal temperature reaches 135° for medium rare, 10-20 minutes.
- During the last 10 minutes of grilling time, turn and baste with the glaze.
- Remove the tenderloin from the grill and let rest for 5-10 minutes; cut into ¾-1 inch slices and serve warm.
Nutrition Facts : Calories 269.3, Fat 10.2, SaturatedFat 0.7, Sodium 3529.3, Carbohydrate 32.1, Fiber 9.1, Sugar 16.1, Protein 11.5
CAJUN BUTTER STEAK BITES
Tender pan seared Cajun Butter Steak Bites are full flavoured with crispy edges. Seared in Cajun seasoning and garlic butter, ready in under 10 minutes. No marinating!
Provided by Karina
Categories Dinner
Time 20m
Number Of Ingredients 14
Steps:
- Combine cajun seasoning in a shallow bowl. Add the steak bites and toss to evenly coat.
- Heat 2 teaspoons oil in a skillet or pan over medium-high heat until hot.
- Sear the steak bites in batches for 2-3 minutes each side until edges are crispy and browned, adding extra oil as needed. Set aside.
- Reduce heat to medium. Add butter to the skillet and heat until melted. Sauté the chopped garlic until fragrant (about 30 seconds), while scraping up any browned bits from the pan.
- Take the pan off the heat. Throw the steak bites back in and toss through the garlic butter to evenly coat.
- Serve warm.
Nutrition Facts : Calories 518 kcal, Carbohydrate 4 g, Protein 34 g, Fat 39 g, SaturatedFat 17 g, Cholesterol 160 mg, Sodium 869 mg, Fiber 1 g, ServingSize 1 serving
CAJUN FILETS
Steps:
- Preheat a grill for cooking over medium-high heat.
- Add the steaks to a large plate and drizzle with the Worcestershire. Heavily season the tops and bottoms of the steaks with the Cajun Select Steak Seasoning. This will form a nice crust.
- Grill the steaks to desired doneness, 6 minutes per side for medium-rare (125 degrees F). Let rest 5 minutes before serving.
- Blend together the granulated garlic, paprika, salt, cayenne, onion powder, black pepper, sugar, turmeric, basil, celery seed and oregano in a bowl until combined. Store in an airtight jar for up to 6 months.
CAJUN BEEF CASSEROLE
Your little ones who refuse to eat veggies won't complain one bit when you bring this cheesy casserole with a cornbread crust to the table. For picky eaters, try using less Cajun seasoning. -Kelly Ciepluch, Kenosha, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Prepare cornbread batter according to package directions. Spread into a greased 11x7-in. baking dish., In a large skillet, cook beef over medium heat until no longer pink; drain. Add tomatoes, vegetables, tomato paste and seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Pour over batter. Sprinkle with cheese., Bake, uncovered, until golden brown, 25-30 minutes. Sprinkle with onions., Freeze option: Omit onion topping. Cool baked casserole; wrap and freeze. To use, partially thaw in refrigerator overnight. Remove 30 minutes before baking. Preheat oven to 350°; bake as directed, increasing time as necessary for a thermometer inserted in center to read 165°. Sprinkle cooked casserole with onions.
Nutrition Facts : Calories 449 calories, Fat 19g fat (9g saturated fat), Cholesterol 111mg cholesterol, Sodium 916mg sodium, Carbohydrate 46g carbohydrate (16g sugars, Fiber 6g fiber), Protein 25g protein.
CAJUN SIRLOIN WITH MUSHROOM LEEK SAUCE
In 30 minutes you'll have a restaurant-quality steak with a bold Cajun flair. The best part? You can skip the drive, the wait and the bill! -Joshua Keefer, Delaware, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Rub steak with Cajun seasoning; let stand for 5 minutes., In a large skillet, cook steak in oil over medium-high heat for 7-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm., In the same skillet, saute mushrooms and leek in butter until tender. Add garlic; cook 1 minute longer. Add the wine, pepper and salt, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. Slice steak; serve with mushroom sauce.
Nutrition Facts : Calories 325 calories, Fat 16g fat (5g saturated fat), Cholesterol 65mg cholesterol, Sodium 976mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 32g protein.
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