Beef Tenderloin Au Poivre & Shrimp Béarnaise
Preparation
Marinate tenderloins with belarom Meat seasoning and 1 oz of extra virgin olive oil, pan sear as desired. Marinate shrimp with lemon juice and belarom herb seasoning and grill for 90 seconds on each side. Peel and blanch baby carrots and baby zucchini, then pan sear with ½ oz of extra virgin olive oil and season with Hacomat seasoning.
Marinate tenderloins with belarom Meat seasoning and 1 oz of extra virgin olive oil, pan sear as desired. Marinate shrimp with lemon juice and belarom herb seasoning and grill for 90 seconds on each side. Peel and blanch baby carrots and baby zucchini, then pan sear with ½ oz of extra virgin olive oil and season with Hacomat seasoning. For the sauces, Demi glace paste and 10 oz of water, bring to a boil, add green peppercorns and simmer. Béarnaise: Hollandaise paste and 5 oz of water bring to a boil and let simmer for 2 minutes, add whole butter and tarragon leaves. Pan seer artichoke hearts until golden brown.
Setting
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Ingredients:
4 Beef Tenderloin (6 oz each)
4 Shrimp, Peeled and deveined
8 Baby carrots
8 Baby zucchini
4 Whole artichokes
1 oz Green peppercorns
2 oz Demi Glace
2 oz Hollandaise Sauce
2 oz Belarom Meat Seasoning
3 oz Whole butter
1 oz Tarragon leaves
2 oz Extra Virgin Olive Oil
12 oz Roasted garlic mashed potatoes
1/2 oz Belarom Herb Seasoning
1/2 oz Hacomat Seasoning
