Ingredients

• 10 ounce beef tenderloin, trimmed, tied with butcher's twine if desired
• 2 large shrimp, peeled, deveined
• 1 pound fresh asparagus, trimmed, blanched
• 1 cup beef stock
• 0.5 cup red wine
• 4 tablespoon butter, divided for cooking shrimp and sauce
• 1 tablespoon shallots, minced
• 1 tablespoon fresh parsley, chopped
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoon olive oil
• 1 teaspoon Dijon mustard

Steps

1. Pat the beef tenderloin steaks dry with paper towels and season generously on both sides with salt and freshly ground black pepper, allowing the seasoning to adhere for at least 10 minutes.
2. Pat the shrimp dry with paper towels and season lightly with salt and pepper.
3. Trim the asparagus spears by cutting off the woody bottom 2 inches and discard.
4. Bring a pot of salted water to a boil and blanch the asparagus for 3-4 minutes until tender-crisp, then drain and set aside to keep warm.
5. Heat a cast-iron skillet or heavy sauté pan over medium-high heat until very hot, about 2 minutes.
6. Add 2 tablespoons of olive oil to the hot pan until it begins to shimmer.
7. Place the seasoned tournedos steaks into the hot pan and sear for 3-4 minutes on the first side without moving them, until a golden crust forms.
8. Flip the steaks and sear the second side for an additional 3-4 minutes for medium-rare (internal temperature 130-135°F), adjusting time for preferred doneness.
9. Remove the steaks from the pan and let them rest on a warm plate for 3-5 minutes to allow the juices to redistribute.
10. In the same pan with the steak drippings, add 2 tablespoons butter over medium heat and allow it to melt and foam.
11. Add the prepared shrimp to the butter and cook for 2-3 minutes per side until pink and cooked through, being careful not to overcook.
12. Remove the shrimp from the pan and set aside on a warm plate.
13. In the same pan with the steak drippings, add 1 tablespoon minced shallots and sauté for 1 minute until fragrant.
14. Deglaze the pan by pouring 1/2 cup red wine into the hot pan, scraping up any browned bits from the bottom with a wooden spoon.
15. Allow the wine to reduce by half, about 2-3 minutes, concentrating the flavors.
16. Add 1 cup beef stock to the pan and bring to a simmer, cooking for 3-4 minutes to further reduce and concentrate the sauce.
17. Whisk in 1 teaspoon Dijon mustard (if using) to create a smooth, glossy sauce, seasoning with salt and pepper to taste.
18. Strain the sauce through a fine-mesh sieve if desired for a refined presentation, then finish with 1 tablespoon fresh chopped parsley.
19. To plate, place each rested tournedo steak in the center of a warm plate and position the blanched asparagus alongside the steak.
20. Top each steak with one of the butter-cooked shrimp.
21. Pour the red wine sauce around the steak, being careful not to disturb the shrimp on top.
22. Serve immediately while the steaks are hot and the shrimp is warm, accompanied by the glass of red wine if desired.