5/4/13 - Saturday at 12:30p - 1:00p

    Chef David Pembleton
Steak Diane and Stuffed Shrimp

Steak Diane

12 oz. Beef Tenderloin
1 oz. Minced shallots
6 oz. Sliced mushrooms
2 oz. Butter cubes
2 oz. Brandy
10-12oz. Brown sauce
1 oz. Heavy cream
1 oz. Chopped parsley

1. Cut Beef Tenderloin into slices 1/2 inch thick. Pound & flour
2. Pour a little oil in the bottom of the sauté pan and heat fairly hot.
3. Caramelize the meat on both sides and remove.
4. Place 2 butter cubes into the pans with shallots sauté briefly.
5. Add mushrooms
6. Add brown sauce and reduce
7. Finish with cream
8. Add meat. On low heat sauté briefly.
9. Serve with roasted potatoes and asparagus.
10. Garnish with parsley.

Stuffed Shrimp

10 Jumbo shrimp
10 oz. Crabmeat
2 oz. Dried onion
2 oz. Dried red pepper
2 oz. Mayonnaise
1 oz. Brown mustard
1 tbls. Bread crumbs
2 oz. Melted Butter
1/2 Lemon
Old Bay Seasoning

1. Peel & devein the shrimp.
2. Sautee peppers and onions until tender.
3. Mix all other ingredients together.
4. Split shrimp down back side and stuff with crabmeat mixture.
5. Place shrimp on sizzler plate and drizzle with butter. Top with old Bay seasoning.
6. Bake at 400 F for 12 - 15 minutes - until golden brown.
7. Serve with rice pilaf and fresh steamed vegetables and lemon wedge.