Blackened Tenderloin Tips Recipe
tips of beef, skillet-blackened in Cajun spices, flamed in Bourbon, finished in Cajun cream sauce
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Ingredients
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Beef and Seasoning
For Searing
Flambé & Deglaze
Cajun Cream Sauce
Finishing & Serving
Method
Beef and Seasoning
- 1
For Searing
- 2
Preheat and Sear
Heat a large heavy skillet (cast iron preferred) over medium-high to high heat until very hot — about 3–4 minutes. Add the neutral oil and 2 tablespoons butter; swirl until the butter is melted and the fat is shimmering. Add the seasoned tenderloin tips in a single layer without crowding (work in two batches if necessary). Sear undisturbed for 1½ to 2 minutes until a dark crust forms, then flip and sear the other side 1 to 1½ minutes for medium-rare (adjust time for desired doneness). Remove the seared tips to a warm plate and tent with foil to rest.
Flambé & Deglaze
- 3
Flambé with Bourbon
Reduce heat to medium. Carefully add the bourbon to the hot pan (remove pan from direct heat briefly if you prefer safer flambéing). Ignite the bourbon with a long lighter and allow flames to subside, or if not igniting, let the bourbon simmer 30–45 seconds to burn off alcohol. Using a wooden spoon, scrape any browned bits from the bottom of the pan (deglaze) and let the liquid reduce by about half, roughly 1–2 minutes.
- 4
Add Stock
Add the beef stock to the pan and bring to a simmer. Let it reduce slightly for 2–3 minutes to concentrate flavor, continuing to scrape up fond.
Cajun Cream Sauce
- 5
Sauté Aromatics
Push the pan liquids to one side and add 1 tablespoon butter to the cleared area. Add the minced shallot and cook 1–2 minutes until softened and translucent. Add the minced garlic and cook 30 seconds until fragrant, taking care not to burn.
- 6
Thicken and Enrich
Sprinkle the teaspoon of flour over the shallot-garlic mixture and stir to combine, cooking 30–45 seconds to remove raw flour taste. Slowly pour in the heavy cream while stirring to incorporate and smooth the sauce. Bring the sauce to a gentle simmer and allow it to thicken slightly, about 2–3 minutes.
- 7
Season the Sauce
Stir in the Creole/Cajun seasoning, smoked paprika, Worcestershire sauce, hot sauce (if using), and lemon juice. Taste and adjust salt and pepper as needed. If the sauce becomes too thick, thin with up to 2 tablespoons additional beef stock or water to reach desired consistency.
- 8
Finishing & Serving
- 9
Return Beef to Sauce
Nestle the rested tenderloin tips back into the pan with the warm Cajun cream sauce. Spoon sauce over the meat and warm through for 1 minute (do not simmer aggressively to avoid overcooking).
- 10
Serve
Transfer the blackened tenderloin tips and sauce to a serving platter or individual plates. Garnish with additional chopped parsley and lemon wedges. Serve immediately with your choice of sides (rice, mashed potatoes, or crusty bread) to soak up the sauce.