Blackened Filet Caesar Wrap - KHGI-TV/KWNB-TV/KHGI-CD-Grand Island, Kearney, Hastings

Blackened Filet Caesar Wrap

 

 

 

 

 

 

  • 2 cups Romaine lettuce, chopped 
  • 2 6oz. beef tenderloin filet 
  • 1/4 cup House seasoning
  • butter or olive oil 
  • Caesar dressing 
  • shaved or shredded parmesan cheese
  • bottle of chardonnay 
  • mozzarella cheese, shredded 
  • grape tomatoes 
Coat beef with house seasoning (encrust). Heat butter or olive oil until piping hot, but not smoking. Seal filet on all sides. De glaze with white wine. Add more white wine to filet pan (about 1/8 inch of wine) cover with lid of another pan. Lower heat to medium and continue to cook until desired doneness. 

Remove, allow to cool slightly. Slice against grain very thinly. Toss beef, Romaine, Caesar dressing, cheeses, and tomatoes. Lay one end of large tortilla wrap and roll burrito style being careful not to tear wrap. 

Place visible edge down on heated pan (flat pan on medium-low heat). Once sealed slice horizontally. 

Powered by WorldNow
General and news information or questions:
Across the Midlands Information:
events@nebraska.tv
Comments: comments@nebraska.tv
News:
news@nebraska.tv
Phone: 308-743-2494
News Fax: 308-743-2660
All content © Copyright 2000 - 2014 WorldNow and NTV. All Rights Reserved.
For more information on this site, please read our Privacy Policy and Terms of Service.