CREOLE BEEF TENDERLOIN FILETS WITH TRINITY SAUCE

By á-46

Ingredients

• FOR THE SAUCE, ADD:
• 2 beef tenderloin filets, (8 oz. each, 2-inches thick) 1 Tbsp. Cajun seasoning 1 ½ tsp. kosher salt and black pepper 1 Tbsp. olive oil
• 1 Tbsp. olive oil
• ½ cup each diced yellow bell pepper, celery, and onion
• 2 Tbsp. minced fresh garlic
• 1 Tbsp. each all-purpose flour and tomato paste
• 1 cup diced Roma tomatoes
• ¼ cup dry sherry or red wine
• 1 cup low-sodium beef broth
• 2 tsp. Worcestershire sauce,
• TABASCO SAUCE
• ¼ cup chopped fresh parsley

Preparation

Step 1

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.