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 Cajun and Creole - Cajun Not Lamb
adapted from cajun and creole cooking
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Description
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Ingredients
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- 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
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Directions
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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.
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Serves
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4
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Time to Make
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1:00
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