Creole Trinity Flavoring

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CREOLE BEEF TENDERLOIN FILETS WITH TRINITY SAUCE

MAKES 4 SERVINGS / TOTAL TIME 30 MINUTES

 

INGREDIENTS

FOR THE FILETS, HALVE:

2 beef tenderloin filets, (8 oz. each, 2-inches thick)

 1 Tbsp. CREOLE TRINITY

 1 ½ tsp. kosher salt and black pepper

 1 Tbsp. olive oil

 

FOR THE SAUCE, ADD:

1 Tbsp. olive oil

 ½ cup each diced yellow bell pepper, celery, and onion

 2 Tbsp. minced fresh garlic

 1 Tbsp. each all-purpose flour and tomato paste

 1 cup diced Roma tomatoes

 ¼ cup dry sherry or red wine

 1 cup low-sodium beef broth

 2 tsp. Worcestershire sauce

 

TABASCO SAUCE

¼ cup chopped fresh parsley

 

INSTRUCTIONS

For the filets, halve filets horizontally. Combine CREOLE TRINITY, salt, and pepper, then rub onto filets.

Heat oil in a sauté pan over medium-high. Add filets; cook 2 minutes per side, then transfer to a plate.

For the sauce, add oil to same pan, then add bell pepper, celery, onion, and garlic; sweat, covered, over medium heat until softened, 4 minutes. Stir in flour and tomato paste; cook 1 minute. Add tomatoes and cook 1 minute.

Deglaze pan with sherry, scraping up any brown bits. Cook until sherry is evaporated. Stir in broth and bring to a boil. Cook sauce until thickened, 5 minutes.

Stir in Worcestershire and Tabasco, then return filets to pan, flipping to coat. Serve filets with sauce and top with parsley.