Cajun Surf and Turf
- Cajun Seasoning:
- 2 tablespoons garlic powder
- 2 tablespoons paprika
- 2 tablespoons black pepper
- 2 tablespoons kosher salt
- 1 teaspoon cayenne pepper
- Surf and Turf:
- 6 tablespoons butter, at room temperature
- 1 beef tenderloin, trimmed (about 4-inch diameter)
- 2 pounds jumbo shrimp (size 12), deveined and shells removed
- 4 whole small red onions, halved and sliced
- 4 whole green bell peppers, seeded, halved and sliced
- 4 whole red bell peppers, seeded, halved and sliced
- 12 cloves garlic, minced
- 1 cup white wine
- 1 cup low-sodium chicken broth, plus more if needed
- 1/2 cup heavy cream
DirectionsWatch how to make this recipe.
Preheat the oven to 475 degrees F.
For the seasoning: Combine the garlic powder, paprika, black pepper, salt and cayenne.
After about 25 minutes check the tenderloin; you want a temperature of 120 to 125 degrees F on a meat thermometer for medium rare to rare. Remove the tenderloin from the oven and rest it for 10 to 15 minutes.
In another skillet, add 3 tablespoons of the butter and heat to melt. Throw in the onions, green peppers and red peppers, then cook until golden brown and colored, but still somewhat crisp, a couple of minutes. Add the garlic and cook around for 30 to 45 seconds. Remove the veggies to a plate.
Heat the same skillet over high heat, and then pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the skillet to deglaze. Reduce the heat to medium-low heat and pour in the cream, stirring or whisking constantly. Cook the sauce until the cream starts to thicken the mixture, a few minutes. Taste and adjust the seasoning as needed.
Add the cooked vegetables to the sauce, making sure to include all the juices that have drained onto the plate. Stir and cook until the mixture is bubbly and hot, 1 to 2 minutes.
Next add the remaining 2 tablespoons butter to a skillet and melt the butter over high heat. Throw the shrimp into the skillet and sprinkle them lightly with some of the remaining Cajun seasoning. Cook the shrimp until opaque and deep golden brown with some dark brown parts. Remove from the skillet and set aside.
Serve the veggies and shrimp in their skillets and the tenderloin on a platter.
Recipe courtesy of Ree Drummond
Recipe courtesy of Brad Sorenson