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.
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
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.
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