By Chef Glenn Morel

Stuffed Beef Tenderloin and Prawns Pernod

WARNING: This dish may lead to unexpected proposals or at least a second date.

Ingredients:

– One 2 lb Beef tenderloin

– 1 cup chopped mushrooms

– 1/2 cup chopped onions

– 2 shots Brandy

– 2 shots Pernod (anise-flavored liqueur)

– Salt and pepper to taste

– Olive oil

– 1/4 cup beef broth

– 2 tablespoons butter

– 4 Large peeled and deveined shrimp per person

– 1/4 cup heavy cream

– Spinach

-Chopped tomato for garnish

Instructions:

The Beef

Preheat your oven to 375°F.

1. Using a sharp knife, carefully slice a pocket through the tenderloin medallion lengthwise. (Easiest when loin is very cold)
2. In a skillet, heat a tablespoon of olive oil over medium heat. Sauté the chopped mushrooms and onions until they are cooked through. Season with salt and pepper to taste.
3. Roll the mushroom and onions in plastic wrap and tie both ends. Using a wooden spoon, stuff the mushroom and onion mixture into the pockets of the beef tenderloin. Cut one tied end of the wrapped stuffing and pull out the remaining wrap leaving behind the stuffing. Tie the loin.
4. In the same skillet, heat another tablespoon of olive oil over medium-high heat. Sear the stuffed beef tenderloin on all sides until browned.
5. Transfer the skillet to the preheated oven and roast the tenderloin for 8-10 minutes, or until the desired level of doneness is reached.
6. Remove the skillet from the oven and transfer the beef tenderloin to a cutting board. Cover loosely with foil and let rest for a few minutes.
7. While the beef is resting, return the skillet to the stovetop over medium heat. Add beef broth and butter to the skillet, scraping up any browned bits from the bottom of the pan to make a sauce. Drink a shot of Brandy then add a shot to the skillet. Careful, this might turn into a fiery performance. Cue the flamboyant flambé.
8. Once the sauce has thickened slightly, add a little butter and spoon it over the cut and plated stuffed beef tenderloin medallions.

The Shrimp & Spinach

Sauté the shrimp quickly in butter then drink a shot of Pernod. Then add a shot to the shrimp. Be prepared for another flaming spectacle. This dish is literally lit. Reduce to 1/3 and add 1/4 cup heavy cream. Let thicken briefly and transfer to the plates.

I suggest that you serve this dish with a side of sauteed spinach but any vegetable of your choice will do.

Bon Appetit!