Tenderloin Steak and Creamy Shrimp Surf 'n' Turf

Tenderloin Steak and Creamy Shrimp Surf 'n' Turf
  • 8 ounces tenderloin
  • 3/4 pound raw shrimp, cleaned, peeled and deveined
  • 1/2 cup heavy cream (or substitute fat free half 'n' half or whole milk)
  • 1/4 cup white wine
  • 1 tablespoon flour
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon garlic powder
  • 2-3 small tomatoes
  • salt and pepper
  • olive oil
  • 1 cup cooked rice

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.

Once 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.


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