Tenderloin Steaks with Shrimp, Hollandaise and Asparagus
Ultra tender steaks topped with bright green asparagus, succulent shrimp and rich and silky hollandaise (see Options). Recipe could be doubled if you’re feeding a larger group.
Recipe - View Royal
Tenderloin Steaks with Shrimp, Hollandaise and Asparagus
Prep Time35 Minutes
Servings2
Cook Time20 Minutes
Ingredients
6 to 8 pieces of asparagus
100 grams hand peeled shrimp, thawed if frozen, and patted dry
2 large egg yolks
1 Tbsp + 1 tsp white wine
1/3 cup butter, melted
small splashes Tabasco, Worcestershire
and lemon juice
2 (about 175 gram each) beef tenderloin steaks
2 tsp olive oil
salt and freshly ground black pepper, to taste
Directions
- Trim off the lower part of each piece of asparagus to yield spears about 5-inches long (about the same length of the steaks). Save the edible, lower parts of the asparagus for another use, such as slicing and using in a stir-fry.
- Line a 13- x 9-inch baking pan with parchment paper. Pour 2-inches of water into a 9-inch skillet, set over medium-high heat and bring to a boil. Add the asparagus spears and cook 2 to 3 minutes, or until bright green and just tender. Drain well, cool asparagus with ice-cold water, and then drain well again. Set the asparagus in a single layer on one side of the baking pan. Set the shrimp on the other side of the baking pan. Refrigerate asparagus and shrimp until needed.
- To make hollandaise, combine yolks and wine in a heatproof bowl. Set the bowl over a pot of simmering water. Rapidly whisk until yolks are very light, thickened and feel warm, not hot (do not overcook or yolks will scramble). Remove bowl from the heat and secure on a work surface. Now very, very slowly dribble and whisk in the butter. Season hollandaise sauce with salt, Tabasco, Worcestershire and lemon juice. Cover hollandaise and set aside until needed.
- Preheat oven to 400 F. Preheat your barbecue or indoor grill to medium-high (see Options). When both are preheated, brush steaks with the olive oil; season with salt and pepper. Pop the pan of asparagus and shrimp into the oven and bake 10 minutes, or until both are hot. While that occurs, grill the steaks to the desired doneness, about 2 to 3 minutes per side for rare, and 3 to 4 minutes for medium-rare to medium. Plate the steaks and top each one with asparagus, shrimp and hollandaise. Serve leftover hollandaise alongside the steaks, for spooning on at the table.
Options: If you find it too daunting to make your own hollandaise, simplify things and use a store bought mix. You’ll find packets of hollandaise mix in the aisle other types of sauce mixes are sold. If you don’t have a barbecue or indoor grill, sear the steaks in hot oil in a skillet to the desired doneness.
35 minutes
Prep Time
20 minutes
Cook Time
2
Servings
Shop Ingredients
Makes 2 servings
Asparagus - Fresh - Bunch, 465 Gram
$6.14 avg/ea was $7.17 avg/ea$1.32/100g
Quality Foods - Previously Frozen Hand Peeled Shrimp, 100 Gram
$4.29/100g$4.29/100g
Western Family - Large White Eggs, 18 Each
$7.29$0.41 each
Western Family - White Wine Vinegar, 500 Millilitre
$5.39$1.08/100ml
QF - Quality Foods Salted Butter, 454 Gram
Flyer Sale
Free with 3450 Points Redeemed$5.49 was $5.49$1.21/100g
Not Available
ReaLemon - Lemon Juice Squeezers, 125 Millilitre
$2.19$1.75/100ml
Quality Foods - CDN BF AAA B/A Tenderloin Steak, 1 Pound
$29.99/lb was $39.99/lb$6.61/100g
Western Family - Pure Olive Oil, 250 Millilitre
$8.99$3.60/100ml
Windsor - Salt & Pepper Shakers, 155 Gram
$5.99 was $6.49$3.86/100g
Directions
- Trim off the lower part of each piece of asparagus to yield spears about 5-inches long (about the same length of the steaks). Save the edible, lower parts of the asparagus for another use, such as slicing and using in a stir-fry.
- Line a 13- x 9-inch baking pan with parchment paper. Pour 2-inches of water into a 9-inch skillet, set over medium-high heat and bring to a boil. Add the asparagus spears and cook 2 to 3 minutes, or until bright green and just tender. Drain well, cool asparagus with ice-cold water, and then drain well again. Set the asparagus in a single layer on one side of the baking pan. Set the shrimp on the other side of the baking pan. Refrigerate asparagus and shrimp until needed.
- To make hollandaise, combine yolks and wine in a heatproof bowl. Set the bowl over a pot of simmering water. Rapidly whisk until yolks are very light, thickened and feel warm, not hot (do not overcook or yolks will scramble). Remove bowl from the heat and secure on a work surface. Now very, very slowly dribble and whisk in the butter. Season hollandaise sauce with salt, Tabasco, Worcestershire and lemon juice. Cover hollandaise and set aside until needed.
- Preheat oven to 400 F. Preheat your barbecue or indoor grill to medium-high (see Options). When both are preheated, brush steaks with the olive oil; season with salt and pepper. Pop the pan of asparagus and shrimp into the oven and bake 10 minutes, or until both are hot. While that occurs, grill the steaks to the desired doneness, about 2 to 3 minutes per side for rare, and 3 to 4 minutes for medium-rare to medium. Plate the steaks and top each one with asparagus, shrimp and hollandaise. Serve leftover hollandaise alongside the steaks, for spooning on at the table.
Options: If you find it too daunting to make your own hollandaise, simplify things and use a store bought mix. You’ll find packets of hollandaise mix in the aisle other types of sauce mixes are sold. If you don’t have a barbecue or indoor grill, sear the steaks in hot oil in a skillet to the desired doneness.