Steak Leonard

I found this recipe in a magazine 20 years ago and wrote it down. Since then I've made many changes. This is the most recent. This is an EXCELLENT dinner for a more formal occasion and it's EASY
Photo by Kristine H.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 4

    oz Tenderloin Medallions

  • 1/2

    lb shrimp - shelled, deveined and tails on

  • 3-4

    cloves minced garlic

  • 1 1/4

    stick of butter

  • 1/2

    cup mixture of red wine & soy sauce (half & half or 3 oz wine/1 oz soy for less sodium - I've done both - not too much difference in taste)

  • NOTE

  • Fresh Spinach - whole leaf washed

  • NOTE: Original recipe also calls for 1-2 cups sliced mushrooms. I leave these out most of the time as my family usually doesn't eat them but they are delicious when added so I included directions with the mushrooms added

Directions

Melt butter and garlic in saute pan and saute meat . (This does not take long) Set Meat aside Spread spinach leaves out on platter. Add soy sauce/wine mixture to butter and garlic and cook shrimp until tender. (*See NOTE below) Return meat to pan to heat through. Arrange meat and shrimp over spinach bed and pour sauce over everything ENJOY * Note: If using mushrooms: remove shrimp from pan and sauté sliced mushrooms and continue cooking until tender. When mushrooms are tender, return shrimp and meat to pan to heat through

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