1 whole beef tenderloin
2 tbsp. butter
16 shrimp, peeled, deveined with tail on
3 tbsp. vegetable oil
Jigger of brandy
1 onion, sliced 1/4" thick & cut in half
1 c. sliced fresh mushrooms
1 tsp. lemon juice
1/2 c. Dijon mustard
1/4 c. green peppercorns (in brine)
2 c. heavy cream
1 tbsp. Accent
Salt to taste
1/4 c. chopped parsley
1 beef bouillon cube

Trim off the silver skin and fat and cut across the grain of the meat into 6 (8 ounce) steaks; set aside.

In a heavy skillet add butter and shrimp and cook until the shrimp is pink and almost firm. Remove and set aside.

Add oil and when pan is very hot add steaks and brown, 2 to 3 at a time. Remove when seared and keep warm. When all steaks have been seared, add the onions, mushrooms, lemon juice and beef bouillon cube. Add the mustard, green peppercorns with brine, heavy cream, Accent and simmer until thickened. Add steaks and simmer for 1 minute. Add shrimp and salt to taste. For each serving plate, place 1 or 2 steaks on plate flanked by 2 shrimp. Spoon sauce over steaks and sprinkle with chopped parsley. Yield: 8.