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Ingredients
- 1 whole beef tenderloin
- 2 tbsp. butter
- 16 shrimp, peeled, deveined with tail on
- 3 tbsp. vegetable oil
- Jigger of brandy
- 1 onion, sliced 1/4" thick & cut in half
- 1 c. sliced fresh mushrooms
- 1 teaspoon lemon juice
- 1/2 c. Dijon mustard
- 1/4 c. green peppercorns (in brine)
- 2 c. heavy cream
- 1 tbsp. Accent
- Salt to taste
- 1/4 c. minced parsley
- 1 beef bouillon cube
Directions
- Trim off the silver skin and fat and cut across the grain of the meat into 6 (8 oz) steaks; set aside.
- In a heavy skillet add in butter and shrimp and cook till the shrimp is pink and almost hard. Remove and set aside.
- Add in oil and when pan is very warm add in steaks and brown, 2 to 3 at a time. Remove when seared and keep hot. When all steaks have been seared, add in the onions, mushrooms, lemon juice and beef bouillon cube. Add in the mustard, green peppercorns with brine, heavy cream, Accent and simmer till thickened. Add in steaks and simmer for 1 minute. Add in shrimp and salt to taste. For each serving plate, place 1 or possibly 2 steaks on plate flanked by 2 shrimp. Spoon sauce over steaks and sprinkle with minced parsley. Yield: 8.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1132g | |
| Calories 2016 | |
| Calories from Fat 1506 | 75% |
| Total Fat 171.12g | 214% |
| Saturated Fat 78.02g | 312% |
| Trans Fat 1.07g | |
| Cholesterol 612mg | 204% |
| Sodium 9646mg | 402% |
| Potassium 1744mg | 50% |
| Total Carbs 43.72g | 12% |
| Dietary Fiber 13.7g | 46% |
| Sugars 7.08g | 5% |
| Protein 64.15g | 103% |
