May 23, 2010


8 beef tenderloin steaks, 1/2 inch thick
1 egg
1 1/2 tsp. milk
1 1/2 tsp. Worcestershire sauce
1/4 tsp. hot pepper sauce
3 tbsp. all-purpose flour
1/2 tsp. garlic salt
1/4 tsp. coarse grind black pepper
1 c. finely chopped pecans
2 tbsp. butter
1 tbsp. peanut oil
1/4 tsp. chili powder
1/8 tsp. ground red pepper
1 c. beef broth
1/3 c. pecan halves
Leaf lettuce leaves
Tomato wedges
Pickled jalapeno peppers

Prepare Caramelized Onions (recipe follows). Meanwhile, whisk egg, milk, Worcestershire sauce and pepper sauce until blended. Combine flour, salt and black pepper; reserve 1 tablespoon for sauce. Press beef tenderloin steaks with palm of hand to flatten to 3/8 inch thickness; dredge in remaining flour mixture. Dip into egg mixture, then into chopped pecans to coat lightly. Heat butter and oil in a 12 inch frying pan over medium-high heat until hot, about 3 minutes.

Stir in chili powder and red pepper. Add steaks; panfry 4 to 6 minutes or until steaks are rare to medium rare or to desired doneness, turning once. Remove steaks from pan; keep warm. Combine reserved flour mixture with beef broth until smooth; stir into drippings in pan. Cook over medium-high heat 4 to 5 minutes or until sauce thickens and reduces slightly, stirring constantly. Strain sauce. Add pecan halves to sauce. Place Caramelized Onions in center of heated platter; arrange steaks around onions. Spoon 2 to 3 pecan halves from sauce over each steak; drizzle with a small amount of sauce. Garnish with lettuce, tomato wedges and jalapeno peppers. Serve with remaining sauce.
Makes 4 servings.


2 lg. Vidalia onions, thinly sliced
2 tbsp. butter
2 tsp. packed light brown sugar

Cook onions in butter in large frying pan over medium-high heat 8 to 10 minutes or until golden, stirring frequently. Stir in brown sugar; cook until melted. Keep warm.Makes about 1 3/4 cups.