Pan-seared prime beef with Louisiana crawfish ragout

In 1998, Dickie Brennan was the first of the Brennan family to open a steak-centric restaurant, serving prime beef alongside New Orleans classics such as turtle soup. Since 2000, Dickie Brennan’s Steakhouse has been recognized as one of the top ten steak houses in the country, and even the Wall Street Journal has acknowledged it as THE place to reserve a “power table” to close an important business deal.

In this recipe, the “Louisiana lobster”—crawfish—makes an appearance to give a whole new meaning to the traditional surf-and-turf meal.


  • 4 prime beef medallions (about 4 ounces each)
  • kosher salt and cracked black pepper
  • 1 tablespoon chopped fresh garlic
  • 1/4 cup olive oil
  • 1/2 cup chopped white onion
  • 1 red bell pepper, chopped
  • 1/2 cup chicken stock
  • 1/2 pound Louisiana crawfish tails
  • 2 tablespoons fresh thyme
  • 1/2 cup (1 stick) butter, chilled and chopped
  • 1 bunch green onions, finely chopped
  • creole seasoning


Preheat a large skillet (nonstick or coated with a tablespoon of oil) over high heat. Season beef on all sides with salt and pepper. Sear beef on each side for about a minute, then move to a platter and keep warm.

Using the same skillet, toast garlic in olive oil. Add onion and red bell pepper and sauté until onion is translucent. Add stock and stir well with a wooden spoon, scraping the bottom of the skillet to deglaze. Cook until the liquid reduces by half. Add crawfish tails and thyme. Add butter a few pieces at a time, whisking to incorporate after each addition. Fold in green onions. Season to taste with salt, pepper, and Creole seasoning.

To serve, spoon crawfish ragout over beef medallions.

Serves 4

Recipe compliments of Tommy Hines, Dickie Brennan's Steakhouse

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