Cajun beef with green beans

Name: Cajun beef with green beans
Ingredients: 1 kg beef tenderloin; 1 teaspoon pink Himalayan salt; 1 tablespoon Cajun seasoning; 30 ml olive oil; 50 g butter; 500 g frozen French green beans; 240 ml water; 1 tablespoon mixed peppercorns; 200 g cherry tomatoes

Meat - Cajun beef with green beans by Nidia B. - Recipia

The seared crust and butter basting define Cajun beef with green beans, with the meat pink in the middle. Cajun seasoning comes from the Creole cooking of the southern US; I tried it on beef for the first time and I’ll use it on chicken too. I cut the slices a little thicker so they hold their shape on the plate. Prep: 10 minutes. Cook: 40 minutes. Rest: 10 minutes. Total time: 60 minutes. Serves: 4. About 700 kcal and 68 g protein per serving.

Ingredients

1 kg beef tenderloin
1 teaspoon pink Himalayan salt
1 tablespoon Cajun seasoning
30 ml olive oil
50 g butter
500 g frozen French green beans
240 ml water
1 tablespoon mixed peppercorns
200 g cherry tomatoes

Preparation

1. Thaw the meat in the fridge and pat it dry with paper towels. Season it on all sides with 1 teaspoon of salt and the Cajun seasoning. 2. Heat the oil in a large skillet. Sear the meat for 3 minutes on each side, until a crust forms. 3. Add the butter to the skillet. Once it has melted, spoon it over the meat. 4. Transfer the meat to a baking dish and roast it for 15 minutes at 60°C, until it stays pink in the middle. 5. Add the thawed green beans to the same skillet, pour in 240 ml water and braise for 10 minutes, until tender. Taste and add more salt if needed. 6. Let the beef rest for 10 minutes, then slice it. Sprinkle the mixed peppercorns over the meat and add the cherry tomatoes beside the green beans. 7. Heat everything for 3 minutes at 60°C before serving.

Notes

The thickness of the cut affects how long it takes to stay pink in the middle, so check it earlier if it’s thin. Drain the thawed green beans well; if they release a lot of water, they’ll soften before the liquid reduces. The ten-minute rest is the step that’s easy to rush, but slice the meat only after it has rested. Some Cajun seasonings are already salted, so taste the green beans before adding more salt. The seasoning contains mustard, and the butter adds dairy. Store leftovers in the fridge for up to 3 days and reheat gently. Serve with plain boiled potatoes.