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| Gumbo’s Tenderloin George |
| Serves 1 |
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| Ingredients for Tenderloin George |
8 oz Tenderloin Steak, Angus
11/2 tbsp Blackened Spice
2 oz Butter/Oil Mix
1 oz Herb Butter, melted
1 tsp fresh Parsley, chopped
11/3 #30 Crabmeat
1 tbsp Green Onions, sliced
2 oz Water
2 oz Red Wine pepper Sauce
1 #8 scoop Choice of Starch
11/2 oz Béarnaise Sauce
1 tsp fresh Parsley, chopped
1 pinch Blackened Spice |
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| Method for Tenderloin George |
• Work area and utensils must be clean and sanitary.
• Place steak in a pie pan and cover generously on
both sides with blackened spice.
• Ladle butter/oil mix over steak and work the steak
with your hand in the pie pan on both sides.
• Work the spice and oil mix all over the surface of
the steak top, bottom and sides.
• Place on grill and blacken on the first side about
3-4 minutes. Turn over and blacken about
3-4 minutes on the other side. Place in pie pan
and dot with butter and parsley on top. Place in
500° oven until desired temperature is achieved.
• In sauté pan; add crab, Herb butter, green onions
and water. Mix well and cook on medium heat for
2 minutes until hot.
• Remove steak from oven using tongs, and work the
juices in the pan into the steak top, bottom and
sides. Place red wine pepper sauce on the plate
and steak on the sauce.
• Using a slotted spoon gently squeeze the crabmeat
against the side of the pan trying to remove excess
liquid. Place crab on top of the steak. Place a
ribbon of béarnaise sauce over the crabmeat.
• Place choice of starch on plate and garnish with
parsley. Sprinkle a very small amount of blackened
spice over the crabmeat and serve immediately. |
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