Creole Beef, Bacon & Wild Rice
Sharyn LaPointe Hill, Las Cruces, NM
2024 Wild Rice Recipe Contest Finalist
- 4 beef tenderloin steaks (4 oz ea)
3 tbsp canola oil, divided
8 slices thick sliced bacon, cooked and chopped
1 medium each, chopped: red and yellow bell pepper, and shallot
4 cloves garlic, minced
3 cups cooked wild rice
¾ cup each, pitted and halved: green and Kalamata olives
1 jar (3 oz) capers, drained
¼ cup fresh lemon juice
½ cup shredded Provolone cheese, garnish
Rub (coat steaks):
2 tbsp Creole seasoning
1 tbsp brown sugar
½ tsp salt
In large skillet, fry rubbed steaks in 2 tbsp oil, until desired doneness. Rest 3 minutes. Thinly slice steak and combine with bacon; keep warm. In same skillet, sauté peppers, shallot, and garlic in 1 tbsp oil, 2 minutes. Gently stir in remaining ingredients; heat through. Divide on serving plates; top with steak mixture. Garnish.
4 servingsNutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Recipe compliments of the Minnesota Cultivated Wild Rice Council