Beef Tenderloin tips – seasoned with Cajun spice blend 8 oz
Bearnaise Sauce – 2 oz
Horseradish Sauce – 2 oz
Dried Onions – 1 cup
One Roma Tomato – chopped into - Half cup
One Green Onion – sliced, approx 1 TBS
1. Heat oil in cast iron skillet over medium-high heat until very hot
2. Place seasoned meat in a single layer in cast iron skillet
3. Allow to brown on one side prior to turning; DO NOT STIR MEAT AROUND IN SKILLET
4. Continue to cook the meat until an internal temperature of 130F has been achieved
5. Place the onion haystacks in the corner of a plate
6. Remove the cooked meat from skillet and place next to onions
7. Evenly arrange the chopped roma tomatoes on top of the meat and onions
8. Evenly garnish with sliced green onion
9. Have small servings of béarnaise and horseradish sauce to dip
Yields 1 cup
1 tablespoon plus 1 cup (2 sticks) unsalted butter, cut into 1/2" cubes
3 tablespoons minced shallots
Kosher salt and freshly ground black pepper
2 tablespoons Champagne vinegar or white wine vinegar
2 large egg yolks
1 tablespoon (or more) fresh lemon juice
1 tablespoon finely chopped fresh tarragon
• Melt 1 tablespoon butter in a small saucepan over medium heat.
• Add shallots and a pinch of salt and pepper; stir to coat.
• Stir in vinegar, reduce heat to medium-low, and cook until vinegar is evaporated, 3-4 minutes.
• Reduce heat to low and continue cooking shallots, stirring frequently, until tender and translucent, about 5 minutes longer.
• Transfer shallot reduction to a small bowl and let cool completely.
• Meanwhile, fill a blender with hot water to warm it; set aside.
• Melt remaining 1 cup butter in a small saucepan over medium heat until butter is foamy. Transfer butter to a measuring cup.
• Drain blender and dry well.
• Combine egg yolks, lemon juice, and 1 tablespoon water in warm, dry blender.
• Puree mixture until smooth. Remove lid insert.
• With blender running, slowly pour in hot butter in a thin stream of droplets, discarding milk solids at bottom of measuring cup.
• Continue blending until a smooth, creamy sauce forms, 2-3 minutes.
• Pour sauce into a medium bowl. Stir in shallot reduction and tarragon and season to taste with salt, pepper, and more lemon juice, if desired.
DO AHEAD: Can be made 1 hour ahead. Cover and let stand at room temperature.
Yields 2 cups
1 ½ cups crème fraîche or sour cream
½ cup prepared white horseradish
¼ cup milk
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
½ teaspoon Kosher salt
¼ teaspoon white pepper
Pinch of cayenne pepper
• Whisk all ingredients to blend in small bowl.
• Season with salt and pepper.
Can be made 2 days ahead. Cover and chill