My Beef Wellington "Cajun Blackened Style" Home Made Easy Recipe.

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Take 2 - 1/2 pounds beef tenderloin is the normal meat. I like substitute a good cut of (boneless "rib eye steak") for my Cajun Blackened Beef Wellington. I would use at least a 2/3 or 1 Inch cut of meat. You may cut a piece of a rib eye that you just grilled to make this recipe or start with a fresh cut of meat. Traditional recipes call for pate rapped around the meat. Some folks do not like pate or at least they think they do not. I was in this 2nd group until I tried my first Beef Wellington & it is great. There are many things that you may substitute for the pate. You may use thin slices ham (Parma ham if you can get it) or prosciutto. Almost anything. I like using a good maple flavored bacon rapped around the steak. Seasoning your beef. I like to use John Henry's Sugar Maple Rub Seasoning "Hot", Traeger Blackened Saskatchewan seasoning & garlic. You can use garlic powder or the real deal. You can buy both seasoning online. Just Google the names. The John Henry's is sold near me at Ace Hardware of all places~! If you already have a favorite seasoning use it & be happy. I rub the meat down with a good coast of all the seasoning. Make sure your meat is moist so the seasoning will stick. Place in a sealed container & let set over night if possible in the fridge. A couple hours will do if you are in a hurry. 4 tablespoons butter & 1-2 tablespoons of garlic powder. Melt together in a small fry pan. You may toss in some sliced garlic if you like. Brown your steak/beef in ...

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