BEEF TENDERLOIN STEAKS WITH CREOLE SPICE RUB
This recipe is from Cooking Light magazine. It is also good on chicken breasts, shrimp, or pork tenderloin. I make the rub and cover the steaks with it before I stick them in the freezer for a make-ahead meal. When they are thawed they are ready to go straight to the grill.
Provided by SharleneW
Categories Steak
Time 13m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine rub ingredients. Rub evenly over steaks.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan; cook 4 minutes on each or until desired degree of doneness. Remove from heat and let stand 5 minutes.
CREOLE BEEF
Make and share this Creole Beef recipe from Food.com.
Provided by loof751
Categories Meat
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Cut beef into 1-inch cubes. Saute in oil until well browned.
- Add celery and green pepper and cook over medium heat for 20 minutes.
- Add parsley, oregano, garlic powder, basil and chili powder. Cook 15 minutes over low heat, stirring often.
- Add tomatoes and water. Cover and simmer 1 hour or until meat is tender. Remove cover during the last 10 minutes or so to allow the sauce to thicken.
- Serve over hot cooked rice.
BEEF TENDERLOIN W/2 SAUCES: HORSERADISH & CREOLE MUSTARD
This is awesome! Ususally, I don't like anything extra on my steak but this is wonderful! These sauces are great but that doesn't mean you have to eat it with the sauce. This tenderloin recipe is Courtesy of Emeril Lagasse, 2003. The Creole Seasoning comes from "New New Orleans Cooking" by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. The Creole Mustard Dressing is courtesy of "Louisianna Real and Rustic" by Emeril Lagasse and Marcelle Bienvenu, William Morrow Publishers. This roast can be used cold; the day before roast the meat and place on a platter and wrap tightly in saran wrap or aluminum foil, just let rest 40 minutes before refrigeration.
Provided by Manami
Categories Roast Beef
Time 1h
Yield 1 beef tenderloin, 8-12 serving(s)
Number Of Ingredients 30
Steps:
- Make the 2 sauces ahead of roasting the tenderloin.
- Horseradish Sauce:.
- In a bowl, combine all ingredients and blend well.
- Adjust the seasoning to taste.
- Refrigerate until ready to serve.
- Yield: 2-1/4 cups.
- Creole Mustard Dressing:.
- In a food processor or blender, process the *egg*, mustard and vinegar until well blended.
- With the motor running pour the oil through the feed tube in a steady stream and process until emulsified.
- Add the parsley, honey, salt and cayenne and pulse to blend.
- Transfer to an airtight container and refrigerate for at least 30 minutes before using.
- Use within 24 hours.
- Yield: 1-1/2 cups.
- *RAW EGG WARNING*.
- The American Egg Board states: "There have been warning against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh grade AA or A eggs. Avoid mixing yolks and whites with the shell?".
- Essence (Emeril's Creole Seasoning):.
- Combine all ingredients thouroughly and store in an airtight jar or container.
- Yiled: 2/3 cup.
- Preheat oven to 400°F.
- Place the tenderloin in a large, heavy roasting pan.
- Rub with olive oil and season lightly on all side with the salt, pepper and Essence.
- Place over medium-high heat and sear the meat on all sides, 5-6 minutes.
- Place ib the oven and roast to desired temperature, about 25 minutes for madium-rare.
- Arrange a bed of watercress or parsley on a large decorative platter.
- Remove the roast from the oven and place on a cutting board.
- Loosely cover and lest rest for 10 minutes before carving.
- Remove the butcher's twine and carve to desired thickness.
- Arrange the slices on the watercress covered platter.
- Serve with a variety of breads or rolls and desired sauce(s).
Nutrition Facts : Calories 1003.3, Fat 82.3, SaturatedFat 27.5, Cholesterol 222.3, Sodium 2428, Carbohydrate 10.9, Fiber 2.2, Sugar 4.2, Protein 54.1
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