Commander's Palace
Desert Passage
at the Aladdin

Suite 730
3663 Las Vegas Boulevard South
Las Vegas, NV 89109
(702) 892 8272


Commander’s Palace Creole-Seasoned Filet Mignon with Homemade Worcester Sauce, Andouille Smashed New Potato Salad, and Tobacco Onions
Chef Carlos Guia of Commander’s Palace at the Aladdin-Las Vegas, NV
Adapted by

Yield: 6 Servings


    Homemade Worcester Sauce:
  • 1 Tablespoon olive oil
  • 6 ounces fresh horseradish, peeled and chopped
  • 2 onions, diced
  • 2 jalapeño peppers, halved
  • 6 garlic cloves, chopped
  • ¾ Tablespoon freshly ground black pepper
  • 4 cups water
  • 4 cups white vinegar
  • 1 cup dark molasses
  • 2 cups dark corn syrup
  • 1 ounce anchovy fillets
  • 12 whole cloves
  • 1 teaspoon salt
  • 1 lemon, peeled and chopped
  • 4 Tablespoons Tamarind pulp
    Andouille Smashed New Potato Salad:
  • 2 pounds red potatoes
  • ½ cup butter
  • 1 cup sour cream
  • 4 Tablespoons Creole mustard
  • ½ pound andouille sausage, cut in small pieces and sautéed
  • 2 Tablespoons Commander's Creole seasoning blend
  • Kosher salt and freshly ground black pepper to taste
  • 2 Tablespoons green onions, chopped
  • 1 Tablespoon parsley, chopped
    Tobacco Onions:
  • 2 cups thinly sliced yellow onions
  • 1 cup buttermilk
  • 1 cup all purpose flour
  • 3 Tablespoons Commander's Creole seasoning blend
  • 1 quart fryer shortening oil
  • Kosher salt to taste
    Creole-Seasoned Filet Mignon:
  • 6 (8-ounce) beef tenderloin filets
  • 2 Tablespoons Commander's Creole seasoning blend,or other seasoning blend
  • 2 Tablespoons vegetable oil

For Worcester Sauce:
Place oil, horseradish, onions, jalapeño, and garlic in a large saucepot, and sauté over medium heat until onions are translucent. Add black pepper, water, vinegar, molasses, corn syrup, anchovy, cloves, salt, lemon and tamarind to the pot. Mix thoroughly and bring to a boil. Lower to a simmer and cook for 30 minutes. Strain through a fine mesh strainer into a medium saucepan. Slowly reduce by half, skimming any impurities as they rise to the surface. Sauce should be slightly thick in consistency, with a sweet and sour flavor. Makes 3 cups.

For Andouille Smashed New Potato Salad:
Cut the potatoes in half and steam for about 20-30 minutes, until fully cooked. Combine potatoes, butter, sour cream, mustard, andouille and Creole seasoning in electric stand mixer with paddle attachment and mix for 30 seconds. Scrape bowl and repeat; mixture should be creamy but also chunky. Taste and adjust seasoning with salt and pepper, if necessary. Before serving fold in green onions and parsley, serve warm.

For Tobacco Onions:
Pre-heat fryer to 350ºF, soak onion rings in buttermilk for 30 minutes to 1 hour. Blend flour and seasoning mix until thoroughly mixed. Drain onions and toss in seasoned flour until all rings are separated. Shake off the excess flour and deep fry until golden brown. Add Creole seasoning and salt to taste.

For Filet Mignon:
Pre-heat grill for 20 minutes, and preheat oven to 350ºF. Rub the seasoning blend around all sides of the filets. Lightly oil the grill and filets. Grill to desired temperature. You may need to finish the filet in the oven if desired over medium-rare.



   Published: June 2005