Best 4 Creole Style Beef Tenderloin Steaks Recipes
Indulge your taste buds in a culinary journey to the vibrant streets of New Orleans with our Creole-style beef tenderloin steaks. This delectable dish embodies the essence of Creole cuisine, where bold flavors and rich spices dance together in perfect harmony. Each bite is a symphony of succulent beef, searing with a tantalizing blend of Creole seasoning, garlic, and herbs. The accompanying recipes in this article will guide you through the art of creating this mouthwatering dish, from selecting the perfect cut of beef to mastering the art of pan-frying. Whether you're a seasoned chef or a home cook looking to impress your guests, these recipes will lead you on a flavor-filled adventure.
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CREOLE STEAKS
Here's a way to "fancy up" an economical cut of beef. I created the recipe as a variation on Swiss steak. Serve this entree with rice to catch the flavorful sauce. -Nicole Filizetti, Jacksonville, Florida
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, saute the onion, green pepper and celery in , 2 tablespoons oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the flour, salt, thyme, cayenne and pepper., Add tomatoes and pepper sauce; bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened, stirring occasionally. Remove from the heat; stir in lemon juice and keep warm., Sprinkle steaks with salt and pepper to taste. In another large skillet, cook steaks in remaining oil over medium heat for 3-4 minutes on each side or until no longer pink. Serve with sauce.
Nutrition Facts : Calories 355 calories, Fat 18g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 889mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 3g fiber), Protein 28g protein.
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 CASSEROLE
My husband and I were each cooking something different one night and combined them for this dish. It's great! -Nicki Austin, Lawrenceville, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large bowl, combine soup, sour cream, onion and pepper. Stir in potatoes and cheese; transfer to a greased 3-qt. baking dish., In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in ketchup, brown sugar and seasonings; spread over potatoes. Combine cornflakes and butter; sprinkle over top. Bake, uncovered, 40-45 minutes or until bubbly.
Nutrition Facts : Calories 654 calories, Fat 36g fat (21g saturated fat), Cholesterol 133mg cholesterol, Sodium 1763mg sodium, Carbohydrate 51g carbohydrate (19g sugars, Fiber 2g fiber), Protein 28g protein.
BEEF TENDERLOIN WITH SOUTHWESTERN-STYLE SAUCE
This versatile Southwestern -Style Sauce, with its zesty blend of black peppercorns and Creole mustard is a perfect match for beef tenderloin. Serve with Tarragon Green Beans and Jalapeno Jack Polenta for a perfect meal.
Provided by NcMysteryShopper
Categories Steak
Time 35m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Trim the beef and cut into eight ½-inch thick medallions, about 6 ounces each.
- Season the medallions with Salt and Pepper and brush with Olive Oil; Cover and refrigerate until needed.
- Heat ½ Tablespoon of the Oil in a sauté pan over medium-high heat. Sauté the Garlic and Shallots until aromatic, 1-2 minutes; add Tomato Paste and cook until slightly browned, about 2 minutes; add the Mustard, Black Peppercorns, Chicken Broth, Maple Syrup, Vinegar, Salt and Pepper; Simmer until mixture reduces to a sauce consistency, about 10 minutes.
- Heat the Oil in a skillet on medium-high heat; sauté the medallions to the desired doneness, 1 ½ minutes for the first side and approximately 1 minute for the second side for medium.
- Finish the sauce with the Cilantro and serve over the Tenderloin.
- Garnish with the Jalapeno.
Nutrition Facts : Calories 567, Fat 38.4, SaturatedFat 14.1, Cholesterol 146.2, Sodium 817.5, Carbohydrate 7.6, Fiber 0.5, Sugar 5.3, Protein 44.8
Tips:
- To ensure the steaks are cooked evenly, use a meat thermometer to check the internal temperature. The ideal temperature for medium-rare steaks is 135°F (57°C).
- If you don't have a meat thermometer, you can check the doneness of the steaks by pressing on them gently with your finger. If the steaks are springy to the touch, they are medium-rare.
- Let the steaks rest for a few minutes before slicing and serving. This will allow the juices to redistribute throughout the meat, resulting in more flavorful and tender steaks.
- Serve the steaks with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple green salad.
Conclusion:
Creole-style beef tenderloin steaks are a delicious and elegant dish that is perfect for a special occasion. The steaks are marinated in a flavorful Creole spice blend, then grilled or pan-fried to perfection. The result is a tender, juicy, and flavorful steak that is sure to impress your guests. So next time you're looking for a special dish to serve, give these Creole-style beef tenderloin steaks a try.
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