Cajun shrimp Stuffed Steak & Andouille Sausage Sauce


Ingredients for Steak:

Tenderloin Steaks

Spinach – several leaves per steak

– sliced, sautéed

Shrimp (poached in white wine, salt & pepper) – 1 per steak, cut
in ½

or Blackened Spice Mix

– 1 per steak

Ingredients for Sauce:

2 tbsp Andouille
sausage – diced

1 tbsp chopped garlic

2 tbsp chopped green

2 tbsp chopped
green bell pepper

¼ cup sliced mushrooms

3 each charred roma
tomatoes - chopped

2 tsp Worcestershire

1 tsp Tabasco sauce

1 tbsp butter

pinch cayenne pepper

1 cup Heavy

½ cup White Wine

chopped parsley for garnish

salt & pepper to taste


Procedure for Steak:

Prepare uncooked
steak by creating a pocket in steak – fill with several spinach leaves,
slice mushrooms and 1 poached shrimp. Wrap sides of steak in bacon
and hold in place with toothpicks. Coat surfaces of steak in blackened
or Cajun spice mix. In cast iron skillet, sear steak on all sides.
Finish in a 375 oven for about 10 to 15 minutes. Serve hot with
Andouille Sausage sauce (see below).

Procedure for Sauce:

In sauce pan, sauté
butter, andouille, garlic, onion, green pepper, mushrooms. Add
white wine, Worcestershire and Tabasco. Allow to reduce a little.
Add chopped charred tomatoes, cayenne and heavy cream. Allow sauce
to thicken. Finish with salt & pepper, parsley and green onion

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