Trim off almost all excess fat from meat. Combine remaining ingredients
and coat both sides of the meat completely and evenly.
Heat a
cast iron
skillet until hot. Place meat in skillet and brown, turning once.
Turn on fan as smoke from spices is potent.
The spice coating
should turn
from red to blacken. When the meat is blackened on both sides,
remove and
keep warm.
Repeat with remaining meat.
To prepare garlic sauce: heat butter and garlic in a 8" saute
Pan until
garlic is browned, but not burnt.
Add chives and saute. Remove from heat and add Worcestershire
and beef
stock. Carefully add butter, a little at a time, whisking until
medium
dark tan color and the consistency of ranch dressing.
To serve: pour sauce over warm meat and serve with a great bottle
of
Pinor Noir, Bordeaux or an ice cold beer. Extra Cajun seasonings
may be
stored for future use.
Source - Winning Recipes from the Rocky
Mountains
as posted by P. Seevers