Showroom Reopening Information

Clarke Teams Up with America’s Premier Steakhouse to Cook at Home – Week 2

Clarke Teams Up with America’s Premier Steakhouse to Cook at Home – Week 2

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

 

  1. Combine all Cajun Rub ingredients, mix well
  2. 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.
  3. Season the filet mignon with salt and pepper and cook one temperature below your desired.
  4. Rest the filet for 10 min
  5. Roll in Cajun spices, cook for 2-3 minutes to blacken the seasoning and finish the cooking
  6. Drizzle Cajun oil over your sliced filet

View last week’s Self-Quarantine Beef Stew