American Southern · intermediate
Southern Blackened Halal Beef Tenderloin Skillet With Okra And Sweet Potato Hash
Tender halal beef tenderloin seared with Cajun spices, served over a cast-iron hash of sweet potatoes, bell peppers, and sliced okra.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Toss the cubed halal beef tenderloin with 1.5 tablespoons of blackening spice until evenly coated.
- 02
Heat 1 tablespoon of vegetable oil in a heavy cast-iron skillet over high heat until shimmering.
- 03
Add the spiced beef in a single layer and sear for 3 to 4 minutes without moving to build a charred crust, then flip and sear for another 2 minutes before transferring to a plate.
- 04
Lower skillet heat to medium, add the remaining oil, and cook the diced sweet potatoes for 8 minutes until edges brown and center softens.
- 05
Stir in the diced yellow onion, red bell pepper, sliced okra, remaining blackening spice, and salt, cooking for 6 minutes until vegetables are tender.
- 06
Return the seared beef tips to the skillet, toss gently with the hash for 2 minutes to warm through, and serve hot.
A LITTLE KITCHEN KNOW-HOW
Blackening
A high-heat cooking method where seasoned meat is seared in a hot pan to form a dark, flavorful crust.
Notes from the kitchen
- Using a well-seasoned cast-iron skillet ensures high heat conduction necessary for blackening without burning.
- Pat the beef dry before applying spices so a brown crust forms quickly.
- Original home-cooking adaptation inspired by American Southern; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.