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Are you ready for an absolutely amazing meal? I loved this dish!! It would be perfect for a date night, dinner party, and even Mother’s Day. You will definitely impress your guests with this Beef Tenderloin with Shrimp and Mushroom Sauce. My dog Arlo was so impressed, that he stole it right off of my plate! Rain was pounding against the patio door during a thunderstorm, so I set the plate on top of a pillow on the sofa…..
well out of his reach, or so I thought, and went to stop the water from pouring in. That little monster jumped up on the sofa and ate what was left of my steak! I can’t really blame him, it was delicious. 😉
Mushrooms are a good source of selenium and copper, with help with the production of a thyroid hormone that helps keep cholesterol in check. An added bonus when serving steak for dinner. 😉
Shrimp contains trace amounts of iodine, vitamin D, selenium, iron, and protein. Vitamin D deficiency can cause your thyroid to not function properly.
Celtic Sea Salt is a natural salt that contains many trace minerals, including iodine, zinc, and iron. All of these are vital for your thyroid to work properly. Remember, Taurus is ruled by the thyroid, so this meal is geared towards improving it’s function.
So not only is this meal delicious, but it is also good for you. Win, win!
How to make Beef Tenderloin with Shrimp and Mushroom Sauce:
Turn on your oven broiler and set the top rack so that the steaks will be 3″ below the flame. Place 1 teaspoon of butter in the center of each tenderloin, and place in the oven for 6 minutes (medium) or 10 (well done)…..
Warning: my pan started on fire….flames everywhere. Don’t panic, it put it’s self out and everything was fine! I just wanted to let you know. 🙂
Heat wine in a skillet, and add the shrimp. Cook until shrimp turns pink…..
Remove shrimp to a plate and set aside. Reserve the wine for the sauce. Flip the steaks over, place 1 teaspoon of butter in the center, and return to the broiler for 6 to 10 more minutes…..
Wipe out the skillet, and heat 1 Tablespoon of butter over low heat. Add the mushrooms and green onions and saute for 5 minutes…..
Season with salt and pepper and whisk in the cornstarch…..
Slowly stir in the reserved wine and simmer for a few minutes until smooth…..
Remove steaks from the oven and set aside. Return the shrimp to the sauce and heat through. Stir in the cream and parsley, season with salt and pepper to taste…..
Place steak on a plate, and spoon the sauce over the top. Garnish with additional chopped parsley and serve…..
I served mine with the Savory Wild and Brown Rice Pilaf.
The steak was cooked perfectly at 6 minutes on each side. Medium-rare just like I like it. 🙂
The times and steps are just guidelines based on how I prepared this meal, your times may vary depending on how you like your steak cooked.
more delicious recipes from this Taurus meal:
Additional tenderloin recipes:
Beef Tenderloin with Shrimp and Mushroom Sauc
- 1/2 pound raw wild-caught shrimp peeled and deveined
- 1/2 cup dry white wine substitute vegetable broth if desired
- 4 teaspoons unsalted butter separated
- 10 ounces beef tenderloin/filet mignon 2) 5 ounce steaks, two-inches thick
- 1 Tablespoon unsalted butter
- 4 green onions finely chopped
- 1/2 pound mushrooms wiped clean and thinly sliced
- Celtic sea salt & freshly ground black pepper to taste
- 2 teaspoons cornstarch or tapioca starch
- 3 Tablespoons heavy cream or coconut milk from a can
- 1 Tablespoon finely chopped fresh Italian parsley
- Turn on oven broiler. Arrange top rack so steaks will be 3" below heating element.
- Place steaks on broiler pan. Place 1 teaspoon of butter on top of each steak, and place in oven. Cook for 6 minutes for medium-rare or 10 minutes for well done.
- While steaks are broiling, heat wine in a medium skillet. Add the shrimp and cook until pink.
- Remove from the pan and set aside. Reserve the wine for the sauce.
- Wipe out skillet and melt 1 Tablespoon of butter over low heat. Add the green onions and mushrooms, and saute for five minutes.
- Flip steak over and place 1 teaspoon of butter in center. Return to oven and broil for an additional 6 or 10 minutes.
- Season sauce mixture with salt and pepper and whisk in cornstarch. Slowly stir in the reserved wine and simmer for a few minutes until you have a smooth sauce. Return shrimp to pan to warm them.
- Stir in the cream and parsley, and season to taste with salt and pepper.
- Remove steaks from oven and place on a plate. Spoon sauce over the steaks, sprinkle with additional chopped parsley and serve.