Beef tenderloin medallions 6 oz
Jumbo Shrimp u/12 2 ea.
Olive oil 1 oz.
Garlic 1 tbsp
Diced tomato 1/4 cup
Herb mix pinch
Madeira wine 2-3 oz
Brown sauce 4 oz
Cold butter 1 oz
Method: Heat olive oil in sauté pan. Season and sauté shrimp and beef together browning on both sides. By the time the shrimp have curled up the beef should be near done. Remove shrimp and beef and blot on paper towel. Add chopped garlic and tomato. Deglaze pan with Madeira wine and reduce by 1/2. Add brown sauce and reduce again. Swirl in cold butter and smother the beef and shrimp on the plate.
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