This spicy Cajun-inspired sauce is great for meats, pasta, or for bread-dipping. In the photo above, you see a roasted beef tenderloin, cut into cubes, and served in the sauce with a toasted baguette as an appetizer course. This sauce is inspired by the Tenderloin Diablo dish from my favorite steakhouse: El Gaucho.
2tbsp canola oil
1.5tsp onion powder
1tsp garlic powder
1tsp beef bouillon
1 cup white wine
2tbsp Cajun or Creole seasoning
2tbsp tomato paste
salt and pepper to taste
1 pint (2 cups) heavy cream
2tbsp fresh parsley (optional for garnishing)
In large sauté pan, heat oil over medium heat until shimmering. Add bouillon into pan and cook for 1min. Add onion powder, garlic powder and white wine. Stir and let the wine reduce by half (about 3-4mins).
Add Cajun seasoning, paprika, salt and pepper, and tomato paste. Stir and cook until it has an even consistency. About 2mins.
Add heavy cream to pan and stir. When the cream mixture begins bubbling, turn heat to low and let the mixture reduce by half, about 5mins. Stir occasionally.
If serving with pasta, add noodles to sauce and toss thoroughly, making sure to include starched water from the boiled pasta pot. Add pasta directly from pot, do not drain into colander or run cold water over pasta.
If serving with meat, either toss meat into pasta like I did in the photo above, or drizzle over meat.
Garnish dishes with fresh parsley and grated parmesan.