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Cajun and Creole   -   Cajun Not Lamb   adapted from cajun and creole cooking

  • 1 Pound Beef Fillet Steak
  • 1/2 Teaspoon Dill
  • 1 Teaspoon Rosemary
  • 1/2 Teaspoon Thyme
  • 2 Teaspoons Mustard Seeds -- crushed
  • 1 Bay Leaf
  • Salt And Pepper -- to taste
  • 1/2 Teaspoon Allspice
  • 3 Tablespoons Lemon Juice
  • 1 Cup Red Wine
  • 2 Tablespoons Olive Oil
  • 1 Small Red Pepper -- chopped
  • 3 Ounces Mushrooms -- chopped
  • 3 Tablespoons Flour
  • 1/2 Cup Beef Stock
Directions Marinate meat in dill, rosemary, thyme, mustardseed bay leaves, salt and pepper, allspice, lemon juice and wine. for 4 hours.
Saute red pepper and mushrooms until soft. Add fillet reserve marinade. Brown meat quickly on all sides to seal. Remkove meat and vegetables from pan, add flour, cook slowly until a good rich brown color forms. Add broth and marinade. Boil, return veggies & meat to pan. Cook 15 minutes.
Serves 4
Time to Make 1:00

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