Beef Tenderloin with Shrimp and Mushroom Sauce

This dish has won rave reviews from my family and friends. It's great for a cold winter night in like tonight!

Ingredients:

• 2 four-once beef tenderloins
• 1/2 lb raw shrimp (peeled and deveined)
• 4 tsp butter (separated)
• 2 cloves garlic, diced
• 2 tablespoons unsalted butter
• 3 green onions, diced
• 2 tsp lemon juice
• 1/2 cup dry white wine (or vegetable broth)
• 1 tablespoon dried parsley
• 1 tablespoon cornstarch (or 2 tablespoons flour)
• Salt and pepper, to taste
• 1 teaspoon paprika
• 1 package fresh sliced mushrooms
• 3 tablespoons heavy cream

Instructions:

1. Turn on broiler. Place steaks on broiler pan. Place one teaspoon of butter on top of each steak and put in oven. Cook for 6 to 10 minutes, depending on how well-done you want the steak. I cooked them for six minutes and got a nice medium-rare steak
2. Meanwhile, heat wine and one tablespoon of unsalted butter in a medium skillet.
3. Add the raw shrimp and cook until pink.
4. Place a colander in a large bowl in your sink. Drain shrimp. Save the wine for the sauce.
5. Melt one tablespoon of butter in skillet. Add green onions, garlic and mushrooms to skillet. Saute for about five minutes.
6. Add salt, pepper, and paprika to sauce mixture.
7. Whisk cornstarch into sauce mixture. Stir mixture until there are no cornstarch clumps.
8. Add reserved wine to sauce and simmer for a few minutes until smooth. Once sauce is smooth, add the shrimp to the pan and continue to simmer on low heat.
9. Remove steaks from oven. Flip steaks over and place another teaspoon of butter on each steak. Return to oven and continue broiling for another 6 to 10 minutes.
10. Add heavy cream, lemon juice and parsley to sauce. Add more salt, pepper, and/or paprika to sauce if desired.
11. Remove steaks from oven. Pour sauce over steaks. Sprinkle parsley on top.
12. Serve and enjoy!