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Published August 27, 2013, 10:00 PM

Hungry for More: South Dakota tenderloin dish gets new spin

“Hungry for More” host Jim Manney is back at Spanky’s Stone Hearth in Frazee, Minn., where chef and owner Josh Hanson shows us even more ways to use tenderloin.

By: The Forum, INFORUM

“Hungry for More” host Jim Manney is back at Spanky’s Stone Hearth in Frazee, Minn., where chef and owner Josh Hanson shows us even more ways to use tenderloin.

Today they whip up chislick, a diced beef tenderloin which if you’re from South Dakota, you may know is usually deep fried.

Chef Hanson takes a different spin and sautés the tenderloin with butter and Cajun spices and tops it off with their homemade bleu cheese dressing and bleu cheese crumbles.

Altogether, the recipe only takes about five to 10 minutes.

Chislick

Diced beef tenderloin

Cajun seasoning

Black pepper

Butter

Bleu cheese dressing

Bleu cheese crumbles

Directions

Melt a hefty amount of butter in a saucepan.

Sautee beef tenderloin until about medium rare, and top generously with Cajun seasoning and black pepper.

Cook to about medium rare/medium and transfer to an oven-safe dish.

Top tenderloins with bleu cheese dressing and bleu cheese crumbles.

Set oven to broil and roast until top is a golden brown.

Serve with skewers.

Watch “Hungry for More” with Jim Manney every Wednesday on www.InforumTV.com

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