We hope you enjoyed last week’s Self-Quarantine Beef Stew recipe. Now you’re in for a treat this week when Clarke and Smith & Wollensky team up once again to bring you our second cooking at home meal in the Self-Quarantine Video Series. Chef Matt King prepares a beautifully cooked Cajun Rub Filet at the Clarke Showroom at 7 Tide in Boston Seaport. Please enjoy and look for another recipe next week.
Cajun Filet
1 ea. Center Cut Filet Mignon
Cajun Rub:
1 Tbsp White Pepper
1 Tbsp Cayenne
1 Tbsp Black Pepper
1 Tbsp Paprika
½ Tbsp Cumin
½ Tbsp Chile Powder
½ Tbsp Salt
½ Tbsp Garlic Powder
1 Tsp Dry Basil
1 Tsp Dry Thyme
Cajun Oil:
1 Large Onion
1 Tbsp Cajun Rub
1 Quart Vegetable Oil
- Combine all Cajun Rub ingredients, mix well
- Slice onion and place in pan with oil over low to medium heat. Add 2 heaping Tbsp of Cajun Rub and mix with onions. Strain onions.
- Season the filet mignon with salt and pepper and cook one temperature below your desired.
- Rest the filet for 10 min
- Roll in Cajun spices, cook for 2-3 minutes to blacken the seasoning and finish the cooking
- Drizzle Cajun oil over your sliced filet