Pan Seared Beef with Crawfish Ragout
PAN SEARED PRIME BEEF with Crawfish Ragout
Brennan's Steakhouse Recipe
Makes 4 Servings
4 (4 oz.) prime beef medallions
1 tablespoon garlic, chopped
1/4 cup olive oil
1/2 cup white onion, chopped
1 red pepper, chopped
1/2 pound crawfish tails
1/2 cup chicken stock
2 tablespoons fresh thyme
4 ounces butter, chopped and chilled
1 bunch green onions, finely chopped
To taste kosher salt, cracked black pepper and Creole seasoning
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 saute 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.
Labels: Brennan's Steakhouse