Roasted Beef Tenderloin with Grilled Shrimp

We’re making Roasted Beef Tenderloin with Grilled Shrimp with Executive Chef Terry Saccomagno of Valley Country Club.


12 oz. whole beef tenderloin
Montreal steak spice
2 tablespoon extra-virgin olive oil
2 tablespoons fresh chopped garlic clove
pinch fresh chopped rosemary
pinch fresh chopped parsley
pinch fresh chopped basil
pinch fresh chopped thyme
kosher salt & pepper

Demi-glace sauce

1/4 Cup cooked sliced mushrooms
1 1/2 cups demi-glace sauce
1/4 cup burgundy wine
2 tablespoons garlic butter
2 each 8-12 shrimp, peeled, shelled and de-veined, butterflied tail on
1 1/2 teaspoon chopped fresh garlic
2 olive oil and 1 oz. white wine
kosher salt
black pepper
1/4 fresh squeezed lemon
pinch chopped Italian fresh parsley


1. Season beef with Montreal steak spice & sear off tenderloin with olive oil, set aside and mix together olive oil, chopped fresh garlic clove, fresh spices salt & pepper.
2. Rub fresh spice marinade on beef place in oven & cook till medium rare, let sit and slice to order.
3. Saute mushrooms with olive oil, add demi-glace sauce, burgundy wine & garlic butter pour over sliced tenderloin.
4. Take peeled & de-veined shrimp & cut along backside of shrimp, marinate in fresh Italian parsley, chopped fresh garlic, olive oil lemon and white wine marinade & grill off shrimp till pink.
5. Plate up sliced tenderloin with grilled shrimp, garlic red bliss mashed potato & grilled wrapped asparagus with yellow squash.

Tips: Get beef all cleaned & trimmed from butcher or market shrimp can also be purchased clean and peeled. Beef is seared off to retain juices recipe can easily prepped night before.

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