Recipes

Beef Tenderloin

Oil for frying

3 pounds beef tenderloin

10 ounces Southern Secrets Buttery Creole® Marinade

2 cups all-purpose flour

1 tablespoon Southern Secrets Kickin' Cajun® Spices

1 teaspoon garlic salt

2 large eggs

1 1/2 cups milk

Wooden toothpicks

Preheat oil to 400º F in electric fryer or 350º F in propane fryer. Cut beef tenderloin into 1-inch pieces; place in a heavy-duty plastic bag. Pour marinade over meat; squeeze air out and seal. Refrigerate 1 hour. Drain beef; discard marinade. Combine flour,Southern Secrets Kickin' Cajun Seasoning, and garlic salt; stir well with a whisk. In another bowl combine eggs and milk. Dredge tenderloin in Southern Secrets Buttery Creole® Marinade. Dip in egg mixture. Dredge again in Southern Secrets Buttery Creole® Marinade. Fry 4 or 5 pieces at a time for 2 to 3 minutes or until golden brown. Remove from hot oil and drain on paper towels. Pierce each Tidbit with wooden toothpick. Serve warm.

Serves 10 to 12.