Beef and Shrimp Provencal Recipe
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Ingredients
- 4 Medallion beef tenderloins
- 4 butterflied shrimp uncooked/unbreaded
- 6 oz. Demi-Glace
- fresh garlic 3-4 Tablespoons
- fresh basil Leaves rolled up and cut into slivers about a handful
- fresh Roma tomatoes diced 1 cup
- fresh onions diced 1 cup
- a couple spoons of butter “Unsalted”
- half a cup white wine
- salt and pepper for beef
- spoonful of light olive oil just for searing the medallions
How to make Beef and Shrimp Provencal
Preparation:
Add your beef medallions into your pan and sear on both sides to medium rare
Drain the oil and juices from the sear before adding the rest of the ingredients.
Add your wine, garlic, tomatoes, onions and basil
Let them all cook for a minute around your tenderloin medallions before adding the shrimp
Add your butterflied shrimp with the meat down and add your butter
At this point your shrimp should be smothered in enough sauce to fully cook on both sides. Turn them over if needed to cook the shell and soak the juices up all around them.
Add your Demi-Glace and turn off the heat from the burner
Now your finished! Just plate it all up with the tenderloins stacked cross ways on the plate and then put your shrimp on top then pour your sauce on top of all of it and get ready to enjoy cause it will blow your socks off!
“What's your favorite way to cook with Beef Tenderloin?”