Four Roses Flambé of Beef Tenderloin and Jumbo Shrimp with Moroccan Raisin and Almond Couscous

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Recipe intro

Introducing a tantalizing recipe for Four Roses Flamb� of Beef Tenderloin and Jumbo Shrimp with Moroccan Raisin and Almond Couscous. This exquisite dish combines succulent beef tenderloin and plump jumbo shrimp, flamb�ed to perfection with Four Roses bourbon. The flavors are elevated with the addition of Moroccan raisins and almonds, which lend a unique twist to the traditional couscous. This recipe promises a delightful fusion of textures and tastes that will leave your taste buds craving for more.

Keywords: Four Roses, flamb�, beef tenderloin, jumbo shrimp, Moroccan raisin, almond couscous

Four roses flamb of beef tenderloin and jumbo shrimp with moroccan raisin and almond couscous recipe details

Four roses flamb of beef tenderloin and jumbo shrimp with moroccan raisin and almond couscous recipe, recipe Rating: 4.8
Number of votes:174

The perfect dish for a special occasion, especially for people who like the taste of a good bourbon. Beef tenderloin with onions and mushrooms, jumbo shrimp and the smooth taste of the bourbon all blend very well into a delicious sweet cream. Couscous is the perfect accompaniment because of the nutty flavor from the toasted almonds. Bon Appétit! Part of the Southern Gaming Casino Cook-off presented by Four Roses Bourbon.

Ready in: 45 mins

Ingredients

Serves: 4

• Beef Tenderloin:
• 8 (2 ounce) beef tenderloin medallions
• 2 ounces butter
• 1/2 small onion, finely chopped
• 2 ounce mushrooms, finely chopped
• 6 tablespoons Four Roses(R) bourbon
• 1 teaspoon Worcestershire sauce
• Jumbo Shrimp:
• 48 (10/12 count) jumbo Gulf shrimp, shelled and deveined
• 2 ounces butter
• Salt and pepper, to taste
• 1/2 small onion, finely chopped
• 2 ounces heavy cream
• 2 tablespoons Four Roses(R) bourbon
• 1 ounce shredded Parmesan cheese
• Couscous:
• 3 cups chicken stock
• 2 ounces butter
• 2 cups instant couscous
• 2 ounces currants (or golden raisins)
• 2 ounces sliced almonds, toasted
• 1/4 cup chopped fresh parsley
• Salt and freshly ground black pepper, to taste

Preparation method

Prep: 25 mins | Cook: 20 mins

1. For the beef tenderloin: heat the butter, season and saute medallions to your preference. I like mine medium. Take them out of the pan and reserve on a plate.
2. Saute the onions and mushrooms in the same pan for about 4 minutes. Add the Worcestershire sauce and Four Roses(R) bourbon. Ignite with the flame of your stove and turn down the heat. Step back from the pan when you ignite it.
3. Add the reserved filets and bring to a simmer. Reserve.
4. For the jumbo shrimp: Heat the butter, season shrimp with salt and pepper, and saute on each side until firm to the touch. Take them out of the pan and reserve on a plate.
5. Saute the onions in the same pan for about 2 minutes. Add the Four Roses(R) whiskey, ignite with the flame of your stove, and turn down the heat. Step back from the pan when you ignite it.
6. Add the heavy cream and turn down the heat. Add the reserved shrimp and Parmesan cheese. Bring to a simmer. Reserve.
7. For the couscous: Place couscous and currants in a large bowl. Pour boiling chicken stock over top, cover, and let stand for 5 minutes. Remove cover, add toasted almonds and parsley, and fluff with a fork until combined. Season with salt and pepper to your taste.
8. Garnish: Baby corn on the cob, red and yellow lightly sautéed bell peppers, and rosemary sprigs.
9. Presentation: Use a Jell-O mold ring to form the couscous in and put in center of plate. Inside the ring, style the tenderloin on one half sides and the shrimp on the other half side. Garnish with the ingredients listed under garnish.