Best 5 Cajun Beef Tenderloin Recipes

Indulge in a tantalizing culinary journey with our exquisite Cajun Beef Tenderloin recipes, a symphony of flavors that will elevate your taste buds to new heights. This collection features a diverse range of dishes, each offering a unique interpretation of this classic cut of meat. From the bold and spicy traditional Cajun preparation to innovative fusion creations, these recipes cater to every palate and occasion.

Embark on a flavor-packed adventure with our signature Cajun Beef Tenderloin, where tenderloin steaks are coated in a vibrant blend of Cajun spices and seared to perfection. Experience a symphony of heat, smokiness, and aromatic herbs in every bite.

For those seeking a more elegant presentation, our Beef Tenderloin with Cajun Butter is a culinary masterpiece. Tenderloin medallions are pan-seared and finished with a luscious Cajun-infused butter, resulting in a dish that is both visually stunning and bursting with flavor.

Transport your taste buds to the vibrant streets of New Orleans with our Cajun Beef Tenderloin Po' Boy. Tenderloin strips are marinated in a zesty Cajun marinade and grilled to perfection, then nestled in a soft French roll with crisp lettuce, juicy tomatoes, and a tangy remoulade sauce.

Elevate your culinary skills with our Beef Tenderloin with Cajun Cream Sauce, a dish that exudes sophistication and richness. Tenderloin steaks are seared and smothered in a velvety Cajun cream sauce, creating a harmonious balance of savory and creamy flavors.

Explore the depths of flavor with our Cajun Beef Tenderloin Kabobs, a vibrant combination of tenderloin cubes, colorful bell peppers, and juicy onions, all marinated in a tantalizing Cajun blend and grilled to perfection.

Satisfy your craving for a hearty and comforting meal with our Cajun Beef Tenderloin Stew. Tender chunks of tenderloin are braised in a rich and flavorful Cajun broth, along with an array of vegetables, creating a soul-warming dish perfect for chilly evenings.

Unleash your inner chef with our Cajun Beef Tenderloin with Crawfish Étouffée, a culinary masterpiece that showcases the vibrant flavors of Louisiana. Tenderloin steaks are seared and served atop a decadent crawfish étouffée, a rich and savory stew made with tender crawfish, aromatic vegetables, and a deeply flavorful sauce.

Discover the perfect balance of flavors in our Cajun Beef Tenderloin with Sweet Potato Mash, a dish that combines the savory richness of tenderloin with the natural sweetness of roasted sweet potatoes. Enjoy a harmonious blend of textures and flavors that will leave you craving more.

Take your taste buds on a journey with our Cajun Beef Tenderloin with Black-Eyed Peas, a traditional Southern dish infused with Cajun flair. Tenderloin steaks are seared and served with a hearty and flavorful stew of black-eyed peas, smoky bacon, and aromatic vegetables.

Check out the recipes below so you can choose the best recipe for yourself!

CAJUN SURF AND TURF

Cajun Surf and Turf image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 1h25m

Yield 12 servings

Number Of Ingredients 15

Ingredients

2 tablespoons garlic powder
2 tablespoons paprika
2 tablespoons black pepper
2 tablespoons kosher salt
1 teaspoon cayenne pepper
6 tablespoons butter, at room temperature
1 beef tenderloin, trimmed (about 4-inch diameter)
2 pounds jumbo shrimp (size 12), deveined and shells removed
4 whole small red onions, halved and sliced
4 whole green bell peppers, seeded, halved and sliced
4 whole red bell peppers, seeded, halved and sliced
12 cloves garlic, minced
1 cup white wine
1 cup low-sodium chicken broth, plus more if needed
1/2 cup heavy cream

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.

CAJUN BUTTER STEAK BITES

Cajun Butter Steak Bites image

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

Ingredients

1 tablespoon mild paprika
1 1/2 teaspoons salt
1 1/2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon chili powder, (add more if you like heat)
3/4 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon brown sugar (KETO: use brown sugar substitute)
1/2-3/4 teaspoon cayenne pepper, (add more if you like heat)
1/4 teaspoon cracked black pepper (to taste)
23 oz (650 g) steak, cut into 2-inch cubes ((Sirloin, Rump, New York Strip, Porterhouse or Ribeye))
1-2 tablespoons canola oil, (divided)
1/4 cup butter
4 cloves garlic (finely chopped)

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

BOURBON-GLAZED CAJUN TENDERLOIN

Bourbon-Glazed Cajun Tenderloin image

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

Ingredients

1/4 cup Worcestershire sauce
2 tablespoons molasses
2 tablespoons Dijon mustard
1 (2 1/2-3 lb) center-cut beef tenderloin
1 tablespoon cracked black pepper
1 tablespoon granulated garlic
1 tablespoon paprika
2 teaspoons kosher salt
1/2 teaspoon cayenne
1/4 cup Bourbon
1/4 cup Dijon mustard
1/4 cup firmly packed light brown sugar
extra virgin olive oil

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

BOURBON-GLAZED CAJUN TENDERLOIN

Bourbon-Glazed Cajun Tenderloin image

Number Of Ingredients 16

Ingredients

FOR THE MARINADE:
1/4 cup Worcestershire sauce
2 tablespoons molasses
2 tablespoons Dijon style mustard
FOR THE RUB:
1 tablespoon cracked black pepper
1 tablespoon granulated garlic
1 tablespoon paprika
2 teaspoons kosher salt
1/2 teaspoon cayenne pepper
FOR THE GLAZE:
1/4 cup bourbon whiskey
1/4 cup Dijon style mustard
1/4 cup firmly packed light brown sugar
1 center-cut beef tenderloin steak, 2 1/2 to 3 lbs
extra-virgin olive oil

Steps:

TO MAKE THE MARINADE: In a small bowl whisk together the marinade ingredients.Trim the tenderloin of any excess fat and silver skin. Place the tenderloin in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place on a plate and refrigerate for 8 to 24 hours.TO MAKE THE RUB: In a small bowl combine the rub ingredients.TO MAKE THE GLAZE: In a small bowl whisk together the glaze ingredients until the sugar is dissolved.Remove the tenderloin from the bag and discard the marinade. Wipe excess marinade off the tenderloin with paper towels. Press the rub into the tenderloin and allow to stand at room temperature for 20 to 30 minutes before grilling.Lightly brush or spray the 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 the internal temperature reaches 135°F for medium rare, 10 to 20 minutes. During the last 10 minutes of grilling time, turn and baste with the glaze.Remove the tenderloin from the grill and allow to rest for 5 to 10 minutes. The temperature will rise 5°F to 10°F during this time. Cut into 3/4 to 1 inch slices and serve warm.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves

PAUL PRUDHOMME'S CAJUN SAUCE FOR BEEF

Paul Prudhomme's Cajun Sauce for Beef image

Make and share this Paul Prudhomme's Cajun Sauce for Beef recipe from Food.com.

Provided by Tracey D Mizell

Categories Sauces

Time 30m

Yield 3 1/2 cups, 6 serving(s)

Number Of Ingredients 13

Ingredients

3/4 cup onion, chopped
1/2 cup green bell pepper, chopped
1/4 cup celery, chopped
1/4 cup vegetable oil
1/4 cup all-purpose flour, plus
1 tablespoon all-purpose flour
1/4 teaspoon ground red pepper
1/2 teaspoon white pepper
1/2 teaspoon black pepper
2 bay leaves
2 tablespoons minced fresh jalapeno peppers
1 teaspoon minced garlic
3 cups beef stock or 3 cups broth

Steps:

Combine onions, bell peppers and celery in a small bowl & set aside while you start the roux.
In a heavy 2-quart saucepan (I prefer a castiron skillet), heat the oil over medium-low heat to about 250°. With a metal whisk, whisk in the flour a little at a time until smooth.
Continue cooking, whisking constantly, until roux is light brown, about 2 to 3 minutes. be careful not to let the roux scorch or splash on you.
Remove from heat and immediately stir in the vegetable mixture (with a spoon) as well as the red, white and black peppers.
Return pan to high heat and cook about 2 minutes, stirring constantly (you're cooking the seasonings and vegetables in the light roux and the mixture should be pasty). Remove from heat.
In a separate 2-quart saucepan, bring the stock/broth to boil. Add the roux mixture by spoonfuls to the boiling stock, stirring until dissolved between each addition.
Bring mixture to a boil, then reduce heat to a simmer & cook until the sauce reduces to 3 1/2 cups (about 15 minutes).
Skim any oil from the top and serve immediately.

Tips:

Select a high-quality beef tenderloin: Look for a tenderloin that is well-marbled, as this will help ensure a tender and flavorful steak.
Marinate the beef tenderloin overnight: This will help to infuse the steak with flavor and make it more tender.
Cook the beef tenderloin over high heat: This will help to sear the steak and lock in the juices.
Use a meat thermometer to ensure that the steak is cooked to your desired doneness: For a medium-rare steak, cook the steak to an internal temperature of 135 degrees Fahrenheit.
Let the steak rest for a few minutes before slicing and serving: This will help the juices to redistribute throughout the steak, resulting in a more tender and flavorful steak.

Conclusion:

This Cajun beef tenderloin recipe is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The tenderloin is marinated in a flavorful Cajun spice blend and then cooked to perfection. The steak is served with a creamy horseradish sauce that perfectly complements the Cajun flavors. This dish is sure to please everyone at your table.