The Ultimate Surf & Turf! Cajun Chaos on a plate!
This ain't your dainty petite filet Oscar with a dash of hollandaise -- this is FULL-THROTTLE, CAJUN-STYLE, SLAP-YOUR-TASTE-BUDS-IN-THE-FACE FLAVOR!
Cajun-Style Filet Oscar
The Ultimate Surf & Turf!
Cajun Chaos on a plate!
This ain't your dainty petite filet Oscar with a dash of hollandaise -- this is FULL-THROTTLE, CAJUN-STYLE, SLAP-YOUR-TASTE-BUDS-IN-THE-FACE FLAVOR!
We’re talkin’ a thick, juicy, butter-basted filet mignon, seared to perfection, then SMOTHERED—in a rich, garlicky, creamy Cajun seafood sauce packed with giant shrimp and sweet, juicy crawfish. This is BIG. BOLD. BUTTERY. BEAUTIFUL.
Served over tender, snappy blanched asparagus (because balance, duh), this dish is the lovechild of a fancy steakhouse and a Louisiana bayou. Fork in one hand, napkin in the other—LET’S GO!
Ingredients
Instructions
- Bring a pot of salted water to a boil.
- Add asparagus and blanch for 3-5 minutes until bright green and slightly tender. (Blanching time will vary on thickness of asparagus)
- Transfer to an ice bath to stop the cooking process, then set aside.
- Season steaks with salt, black pepper, and Cajun seasoning.
- Heat a cast-iron skillet over medium-high heat and add olive oil.
- Sear the steaks for 3-4 minutes per side (for medium-rare) or to desired doneness.
- Add butter to the pan and baste the steaks with melted butter for the last minute of cooking.
- Remove from heat and let rest while making the sauce.
- Season the shrimp with Cajun seasoning.
- In the same skillet, melt 1 tbsp butter over medium heat.
- Add shallots and sauté for 1-2 minutes until softened.
- Add garlic and cook for 30 seconds until fragrant. (Be careful not the burn the garlic!)
- Add shrimp, sautéing pink and opaque (about 2-3 minutes).
- Add cooked crawfish, and heat throughout.
- Transfer cooked shrimp and crawfish to plate and set aside while making the sauce.
- Deglaze the pan with crawfish stock (or alternative liquid) and let it reduce by half. (There's a ton of flavor in the pan, so scrape all of those crispy bits into the liquid with a wooden spoon or spatula!)
- Lower heat and stir in heavy cream.
- Add your cooked shrimp, crawfish, and drippings. Allow the sauce to thicken (3-4 minutes).
- Finish with 1 tbsp butter for extra richness and remove from heat.
- Toss your asparagus in the microwave for a bit if you took your sweet a** time cooking the rest of the dish.
- Arrange the asparagus on a plate.
- Top with filet mignon.
- Generously spoon the Cajun Sauce over the steak.
- Sprinkle with additional Cajun Seasoning for garnish and added flavor.
- Take a deep breath -- that's the cajun smell of glory! Now grab a fork, dig in, and let this thing change your life.
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