| Blackened Beef- This is perhaps my favorite. You need a cast iron skillet, 4 slices of bacon, a good cut of lean beef (I prefer top butt or tenderloin), blackening seasoning, cold butter, melted butter and a food processor. Fry the bacon in your cast iron skillet. When crisped, remove the bacon to a paper towel to drain. While frying the bacon, coat the steak with butter and then dredge both sides in your blackening seasoning, allow to rest while your bacon finishes cooking. After the bacon cooled, put it in the food processor and chop along with a stick of cold butter. Cook your steak in the bacon grease. When it reaches your desired doneness, allow to rest for 1 minute and then top with your bacon butter. Chungachungabam...I just made myself hungry... This method can also be done as we did the duck breast, but I like the contrast in the flavors between the bacon drippings, blackening spices, the beef and the bacon butter. Of course, you can make the bacon and bacon butter ahead of time and re-heat your drippings when you are ready to cook your steak. OK, that's enough for now, need to go get something to eat, that blackened top butt made my stomach growl... Peace, Hugs and Top Butt, chefmike |
| Blackening Beef |