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| PAN-SEARED PRIME BEEF WITH LOUISIANA CRAWFISH RAGOÛT |
| 4 Servings |
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| Ingredients |
4 each Prime Beef Medallions (about 4 oz each)
1 T Garlic, chopped
1/4 c Olive Oil
1/2 c White Onion, chopped
1 each Red Pepper, chopped
1/2 lb Louisiana Crawfish Tails
1/2 c Chicken Stock
2 T Fresh Thyme
4 oz Butter, chopped and chilled
1 bunch Green Onions, finely chopped
To taste Kosher Salt, Cracked Black Pepper and
Creole Seasoning
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| Method |
| Preheat a large skillet over high flame.
Season the beef on all sides with kosher salt and cracked black
pepper.
Sear the beef on each side for about 1 minute.
Preheat a second skillet.
Toast the garlic in the olive oil.
Add the onion and red pepper and sauté until the onion is
translucent.
Add the crawfish tails.
Add the stock and stir well with a wooden spoon, scraping the
bottom of the skillet to deglaze.
Cook until the liquid reduces by half.
Season to taste with kosher salt, cracked black pepper and
Creole seasoning.
Stir in the fresh thyme.
Add the butter a few pieces at a time, whisking to incorporate
after each addition. Fold in the green onion.
To serve, spoon the crawfish ragoût over the beef medallions. |
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