Coonass Filet Mignon
Experience the bold flavors of the South with this Cajun-inspired Coonass Filet Mignon recipe, where tender, juicy filet mignon steaks are elevated by a smoky andouille cream sauce. Infused with Cajun seasoning and basted in a garlic-thyme butter, the perfectly seared steaks boast a rich, golden crust. The andouille sausage adds a spicy, smoky depth to the creamy sauce, while fresh scallions offer a bright, vibrant finish. This quick and easy recipe, ready in under an hour, is ideal for a special weeknight dinner or an elegant gathering. Serve these steaks with your favorite sides—like roasted vegetables or creamy mashed potatoes—for a luxurious, flavor-packed meal worthy of any occasion.
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Recipe Information
Ingredients
- 4 pieces (6 oz each) Filet mignon steaks
- 2 tablespoons Cajun seasoning
- 4 tablespoons Unsalted butter
- 2 cloves (minced) Garlic
- 2 sprigs Fresh thyme
- 2 tablespoons Vegetable oil
- 4 ounces (diced) Smoked andouille sausage
- 1 cup Heavy cream
- 0.5 cup Chicken stock
- 2 sliced (for garnish) Scallions
- 0.5 teaspoons (or to taste) Salt
- 0.5 teaspoons (or to taste) Black pepper
Instructions
Remove the filet mignon steaks from the refrigerator and allow them to come to room temperature for about 30 minutes. Pat them dry with a paper towel.
Generously season both sides of each steak with Cajun seasoning, pressing it in gently to adhere.
Heat a large cast-iron skillet over medium-high heat. Add vegetable oil and heat until shimmering.
Sear the filet mignon steaks for 3-4 minutes on each side to develop a golden crust. Add the butter, minced garlic, and thyme to the pan, and baste the steaks by spooning the melted butter over them.
Cook the steaks to your preferred level of doneness (125°F for medium-rare, 135°F for medium). Remove steaks from the skillet and let them rest, tented with foil, for at least 5-7 minutes.
In the same skillet, add the diced andouille sausage and cook for 2-3 minutes until slightly crisp and browned.
Reduce the heat to medium and deglaze the skillet with chicken stock, scraping up any browned bits from the bottom of the pan.
Stir in heavy cream, salt, and black pepper, and let the sauce simmer for 5-7 minutes until it thickens slightly.
Plate the rested filet mignon steaks and spoon the andouille cream sauce over the top.
Garnish with sliced scallions and serve immediately. Pair with roasted vegetables or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
833 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.7 g | 79% | |
| Saturated Fat | 28.7 g | 143% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 260 mg | 87% | |
| Sodium | 766 mg | 33% | |
| Total Carbohydrate | 3.0 g | 1% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 0.7 g | ||
| Protein | 58.7 g | 117% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 33 mg | 3% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 752 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
