If you’re into spicy and haven’t been using Emeril Lagassee’s “Bayou Blast” seasoning, you have been missing out.  This Emeril Essence is easy to make and versatile.  I make this up and always keep it on hand in a little plastic container for when I want to give a kick to something about to go on the grill.  Literally, I have put it on every kind of protein that has ever gone on my grill.  This piece of beef needs little to dress it up and really, too much of anything can destroy the flavor of filet.  Oh and before you get all out of sorts over the cost of this cut of beef, check out my “Pieces of Pismo” post.

A hot mess of ingredients:

  • 2.5 Tbs paprika
  • 2 Tbs garlic powder
  • 1 Tbs kosher salt
  • 1 Tbs black pepper
  • 1 Tbs onion powder
  • 1 Tbs cayenne pepper
  • 1 Tbs dried oregano
  • 1 Tbs dried thyme

Put the whole mess into your plastic-ware, pop the lid on and have fun shaking it up!  Roll it around your counter top, juggle with it…whatever.  Now you’ve got the ability to kick things up like Emeril!

 Spread a layer out on a plate and roll the edges of the filet once over, getting a crust on the meat.  Repeat with each steak, adding more Bayou Blast as needed to the plate to get good coverage. Depending on your grill, times and temps may vary but generally, 5 minutes per side on medium to medium-high heat will give you a nice rare steak – the ONLY way to properly enjoy a filet.

Totally Dukan Diet worthy on ALL stages of the plan.

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