Page 37 - Herman Family Cook Book
P. 37
Ingredients:
• tenderloin
• Worcestershire sauce
• large shrimp
• shrimp cocktail sauce
• sweet buns
• pear squash soup
(or equivalent puree sweet soup)
• side salad
• good red wine
Preparation time:
45 minutes
Cooking time:
7 minutes, 160* internal temp on tenderloin
4 min for raw shrimp in boiling water
Warm up soup from frozen stash
Mark & Jeanne’s tenderloin turf with shrimp surf
Grill tenderloin for 7 to 9 minutes using a meat thermometer to get to desired doneness. Season with Worcestershire sauce, garlic salt, black ground pepper.
Boil shrimp and serve with shrimp cocktail sauce.
Add a favorite salad, Hawaiian sweet roll, and puree soup as sides plus a glass of Josh Cab Sav and some Nora Jones or favorite play list music and it’s magic.
“This is a Valentine’s Day dinner that can’t be beat by any chef in a restaurant.”
Jeanne &Mark
