KBTX - Brazos Valley This Morning - Christopher

Cajun shrimp Stuffed Steak & Andouille Sausage Sauce

Ingredients

Ingredients for Steak:


Beef
Tenderloin Steaks


Fresh
Spinach – several leaves per steak


Mushrooms
– sliced, sautéed


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

Cajun
or Blackened Spice Mix


Bacon
– 1 per steak


Ingredients for Sauce:


2 tbsp Andouille
sausage – diced


1 tbsp chopped garlic


2 tbsp chopped green
onion


2 tbsp chopped
green bell pepper


¼ cup sliced mushrooms


3 each charred roma
tomatoes - chopped


2 tsp Worcestershire
sauce


1 tsp Tabasco sauce

1 tbsp butter


pinch cayenne pepper


1 cup Heavy
Cream


½ cup White Wine


chopped parsley for garnish


salt & pepper to taste

Directions

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
garnish.



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