Cajun blackened steak comes together in about 20 minutes and delivers bold New Orleans–style flavor. Quick to cook but big on taste, these blackened filet tips are a perfect weeknight or weekend treat.
Over time I’ve learned that the best meals often use just a few high-quality ingredients. These Cajun blackened steak tips prove that—simple steps, minimal ingredients, and a result that tastes far more complicated than it is. The recipe highlights the beef, a little butter, and a punchy blackened seasoning, all seared quickly in a screaming-hot cast iron pan.
Because the technique and ingredients are minimal, invest in a good cut of beef tenderloin and the best butter you can find. Coat the meat with melted butter, dust it generously in a homemade Cajun blackened seasoning, and sear in a hot skillet until a dark, flavorful crust forms. The contrast between the tender interior and the spicy crust is what makes this dish so satisfying.
These filet tips are excellent served over creamy mashed potatoes, cheesy polenta, or steamed rice with a simple salad. Pairing the rich steak with a comforting starch makes for a hearty, balanced meal.
Table of Contents
- Ventilation
- Ingredient Notes and Substitutions
- How to Make Blackened Steak
- Recommended Tools
- Storing and Reheating
- Frequently Asked Questions
- Cajun Blackened Steak (Filet Tips) Recipe
Serve over mashed potatoes or polenta for a comforting plate that soaks up the spicy juices.
Tip From Kevin
Ventilation
Blackening relies on very high heat, which can produce smoke. When cooking indoors, run your range hood, open a window or a door, and allow airflow. If possible, sear outside on a hot grill to keep smoke out of the kitchen. Heat the skillet for 5–8 minutes over high heat until it begins to smoke before adding the meat.
Ingredient Notes and Substitutions
(See the recipe card for exact quantities)
- Beef Tenderloin – A naturally tender cut that works great for quick, high-heat cooking. Trim any silver skin so the pieces cook evenly and remain tender.
- Butter – Brushed or tossed on the meat, butter helps the seasoning adhere and contributes to the blackening crust.
- Cajun Blackened Seasoning – A spicy, smoky mix of paprika, garlic, oregano, and cayenne. A homemade blend is easy to make and more flavorful than many store-bought options.
How to Make Blackened Steak
- Prepare the beef. Cut the tenderloin into bite-sized cubes or small tips. Place in a bowl and coat with melted butter so each piece is lightly glazed.
- Season. Sprinkle Cajun blackened seasoning over the buttered beef and toss to coat all sides evenly.
- Sear & serve. Heat a cast iron skillet until it begins to smoke. Sear the meat quickly—about a minute per side—until a dark crust forms and the interior reaches your desired doneness. Serve immediately over mashed potatoes, polenta, or rice.
Recommended Tools
- Cast iron skillet – Ideal for blackening because it holds and distributes very high heat, helping form a deep, flavorful crust.
Storing and Reheating
Store leftovers in an airtight container in the refrigerator for 3–4 days. For longer storage, freeze up to three months, tightly wrapped to prevent freezer burn.
To reheat, return refrigerated tips to a hot cast iron skillet briefly to crisp the crust, or warm in a 250°F oven on a wire rack over a baking sheet for 10–15 minutes. Thaw frozen portions overnight in the fridge before reheating when possible for the best texture.
Frequently Asked Questions
Blackening is both a seasoning style and a high-heat cooking technique. Food is coated in butter and a spice blend, then quickly seared in a very hot cast iron pan. The butter and spices form a dark, flavorful crust—the “blackened” exterior.
Blackened seasoning typically includes paprika, garlic powder, onion powder, oregano, and cayenne, along with other spices. Ratios vary by recipe; a homemade blend delivers the best freshness and flavor.
Start with a tender cut like beef tenderloin and avoid overcooking. With a very hot skillet, the pieces often need only about a minute per side for a tender result.
Cajun Blackened Steak (Filet Tips)
Print Recipe
Equipment
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cast iron skillet or any oven-proof skillet
Ingredients
- 1.5 lb beef tenderloin (silver skin removed)
- 2 tbsp butter, melted
- 2 tbsp Cajun Blackened Seasoning
Instructions
Note: Cook in a well ventilated area.
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Melt 2 tablespoons of butter and pour over the cubed beef or dip each piece in the melted butter.
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Use 2 tablespoons of Cajun Blackened Seasoning and generously coat the beef on all sides.
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Heat a cast iron skillet until smoking hot (about 5–8 minutes). Sear the meat until a dark crust forms, about 1 minute per side, or until desired doneness.
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Serve immediately over mashed potatoes, rice, or with a salad.
Nutrition
Nutrition information is an estimate and should not replace professional advice.
