Lunch / Dinner
Creole Beef Tenderloin Filets with trinity sauce
When you think of New Orleans, food always comes to mind. And good Cajun and Creole food never gets old. Spiced perfectly, this updated take on a classic — grillades — is so delicious you’ll want to party like it’s Mardi Gras. So put your beads on and let the good times roll.
FOR THE FILETS, HALVE:
FOR THE SAUCE, ADD:
Good to Know
Called the “holy trinity,” the combination of onion, celery, and bell pepper is the Cajun and Creole equivalent of France’s mirepoix.
For the filets, halve filets horizontally. Combine Cajun seasoning, salt, and pepper, then rub onto filets.
Heat oil in a sauté pan over medium-high. Add filets; cook 2 minutes per side, then transfer to a plate.
For the sauce, add oil to same pan, then add bell pepper, celery, onion, and garlic; sweat, covered, over medium heat until softened, 4 minutes. Stir in flour and tomato paste; cook 1 minute. Add tomatoes and cook 1 minute.
Deglaze pan with sherry, scraping up any brown bits. Cook until sherry is evaporated. Stir in broth and bring to a boil. Cook sauce until thickened, 5 minutes.
Stir in Worcestershire and Tabasco, then return filets to pan, flipping to coat. Serve filets with sauce and top with parsley.
For even cooking, use two-inch thick filets, and slice them in half horizontally.
A little tomato paste thickens the sauce, deepens the color, and enhances the overall flavor.
To intensify the sauce, deglaze the pan with dry sherry, which complements this dish.
% Daily Value*
Total Fat 12g 18%
Saturated Fat 3g 15%
Cholesterol 60mg 20%
Sodium 1263mg 52%
Carbs 11g 3%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.