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Canadian Blackened Prime Filet Striploin Recipe

Name: Shore Grill And Grottos CANADIAN BLACKENED PRIME FILET STRIPLOIN Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 2 lbs prime striploin filet (center-cut), trimmed; 2 tsp kosher salt; 1 tsp black pepper, coarsely ground; 2 tbs paprika; 1 tbs smoked paprika; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp dried thyme, crushed; 1 tsp dried oregano; 1 tsp cayenne pepper; 1 tsp brown sugar; 2 tbs unsalted butter; 2 tbs neutral high-heat oil (canola or grapeseed); 0.5 whole fresh lemon (optional, for finishing); 1.5 cups basmati rice, rinsed until water runs clear; 2.25 cups water; 1 tbs unsalted butter; 0.5 tsp kosher salt; 8 oz broccolini or broccolini stems, trimmed; 8 oz baby carrots, halved lengthwise if large; 1 whole red bell pepper, seeded and sliced into 1/4" strips; 0.5 whole yellow onion, thinly sliced; 2 cloves garlic, minced; 2 tbs olive oil; 1 tbs soy sauce (or tamari); 1 tsp fresh lemon juice; 0.5 tsp salt; 0.25 tsp black pepper

Inspired by Shore Grill And Grotto

Time50m

Serves4

BASMATI RICE VEGETABLES

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Ingredients

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Beef - Blackened Prime Filet Striploin

2 lbs prime striploin filet (center-cut), trimmed

2 tsp kosher salt

1 tsp black pepper, coarsely ground

2 tbs Watkins paprika

1 tbs Smoked paprika

1 tsp Watkins garlic powder

1 tsp Onion powder

1 tsp dried thyme, crushed

1 tsp Dried oregano

1 tsp Cayenne pepper

1 tsp Brown sugar

2 tbs Unsalted butter

2 tbs neutral high-heat oil (canola or grapeseed)

1/2 whole fresh lemon (optional, for finishing)

Basmati Rice

1 1/2 cups basmati rice, rinsed until water runs clear

2 1/4 cups water

1 tbs Unsalted butter

1/2 tsp kosher salt

Vegetables

8 oz broccolini or broccolini stems, trimmed

8 oz baby carrots, halved lengthwise if large

1 whole red bell pepper, seeded and sliced into 1/4" strips

1/2 whole yellow onion, thinly sliced

2 cloves Garlic, minced

2 tbs olive oil

1 tbs soy sauce (or tamari)

1 tsp fresh lemon juice

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Method

Beef - Blackened Prime Filet Striploin

Prepare steaks and blackening spice

Pat the striploin filets dry with paper towel and let sit at room temperature 30 minutes before cooking. In a small bowl combine kosher salt, black pepper, paprika, smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, and brown sugar. Rub the spice blend evenly over all surfaces of the steaks, pressing gently so it adheres. Let rest 10 minutes to allow flavors to penetrate.

Preheat pan

Place a heavy cast-iron skillet or stainless steel pan over high heat until very hot (3–5 minutes). Add the neutral high-heat oil and heat until it shimmers but not smoking. Meanwhile preheat oven to 400°F (200°C) if finishing in oven for thicker steaks.

Blacken and sear

Add the steaks to the hot pan, spacing them so they do not touch. Sear 2–3 minutes on the first side without moving until a deep dark crust forms. Flip and sear the second side 2–3 minutes. Spoon half the butter over the steaks during the last minute of searing to baste and enhance crust color.

Finish to temperature

If steaks are thicker than 1 1/4 inches, transfer the skillet to the preheated oven and roast 3–6 minutes until internal temperature reaches desired doneness: 125°F (52°C) for medium-rare, 135°F (57°C) for medium. For thinner steaks, after searing flip and reduce heat to medium and cook additional 1–3 minutes as needed. Remove steaks to a cutting board and rest 5–8 minutes tented loosely with foil; add remaining butter on top while resting to melt. Squeeze optional 1/2 lemon over steaks before slicing to brighten flavor.

Slice and serve

Slice the filet striploin against the grain into 1/2" slices and arrange on plates alongside basmati rice and vegetables. Spoon any resting juices over slices.

Basmati Rice

Rinse the basmati rice under cold water until the water runs clear (2–3 rinses) to remove excess starch. In a medium saucepan combine rinsed rice, 2 1/4 cups water, 1 tablespoon butter, and 1/2 teaspoon kosher salt. Bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to low, cover the pot tightly, and simmer undisturbed for 15 minutes. After 15 minutes, turn off the heat and keep covered for another 5–10 minutes to steam. Fluff with a fork just before serving.

Vegetables

While the steaks rest and rice cooks, heat a large skillet or sauté pan over medium-high heat. Add 2 tablespoons olive oil. When hot, add sliced onion and carrots and sauté 3–4 minutes until beginning to soften.

Add broccolini and sliced red bell pepper to the pan and continue to sauté 3–4 minutes until vegetables are crisp-tender. Add minced garlic and cook 30–45 seconds until fragrant — do not let garlic brown.

Add soy sauce, lemon juice, salt, and black pepper. Toss to coat and sauté another 30 seconds. Taste and adjust seasoning as needed. Remove from heat and keep warm until plating.