Tenderloin Steak and Creamy Shrimp Surf 'n' Turf
In a medium skillet, whisk together the cream, white wine and flour. Bring to a simmer over medium heat, then reduce to medium low. Add the parsley and garlic powder and season with salt and pepper. Taste and adjust seasoning if needed. Add the shrimp and cook, stirring occasionally until the shrimp are cooked through and the sauce is thick enough to coat a spoon.
Quarter the tomatoes and place on a baking sheet. Drizzle lightly with olive oil and sprinkle with salt and pepper. Roast in the oven at 350 for about 10 minutes.
Heat a cast iron skillet over medium high heat. Season the steak with salt and pepper. Cook the steak for 4-5 minutes on one side, then turn and cook for another 4-5 minutes. During this process, we also basted the steak with a little of the lemon basil butter for added flavor and richness. Let the meat rest on a cutting board for 5 minutes before slicing.
all the elements are ready, put it all together, starting with the
rice. Scoop the rice onto each plate. Thinly slice the steak against
the grain, and lay on top of the rice. Add the tomatoes. Top
everything with the creamy shrimp and white wine sauce. Sprinkle with
additional parsley or a squeeze of lemon juice, if desired.