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Ingredients
Prime Tenderloin Steaks

4 Prime beef tenderloin steaks, 4 oz. each
1/4 cup Soy Sauce
1/4 cupApple Cider Vinegar
1/4 cupWater
1 Bay leaf
2 Garlic cloves, minced
1/4 cup Onion, diced
6 - 8 Whole peppercorns

Garlic Shrimp

2 tsp. Butter
1 Garlic clove, minced
4 16/20 ct. shrimp. peeled, deveined
1 1/2 cup Julienne vegetables - zucchini, carrot and yellow squash, cut into thin strips, sauteed
Salt to season
Fresh ground black pepper to season

Adobo Sauce

1/4 cup Soy Sauce
1/4 cup Apple Cider Vinegar
1/2 cup Beef stock
2 Garlic cloves, minced
1/4 cup Onion, diced
1 Bay leaf
6 Whole peppercorns
as neededRoux (equal parts melted butter and flour mixed to form a thick paste)
Salt to season
Fresh ground black pepper to season

For Service

2 cups Steamed or garlic rice

Method
Place tenderloin steaks in a shallow non-reactive dish and top with soy sauce, vinegar, water, bay leave garlic onion and peppercorns. Place under refrigeration and marinate for one hour.

Prepare Adobo Sauce by combining soy sauce, vinegar, beef stock, onion, garlic, bay leaf and peppercorns in a saucepan. Bring to a simmer over medium heat. Stir in a small amount of roux and continue to simmer as sauce thickens. Once desired consistency is achieved reduce heat and simmer sauce for 5 minutes, stirring occasionally. Strain Adobo Sauce and reserve keeping warm.

Saute shrimp and julienne vegetables in butter and garlic. Season with salt and pepper, reserve. Drain marinated tenderloin steaks well and saute to desired doneness. Using a ramekin or small cup mold rice to form a base and place on the center of each serving plate. Top rice with julienne vegetables. Place cooked tenderloin steaks over vegetables and top with a shrimp. Drizzle Adobo Sauce over tenderloin/shrimp and around on the plate. Serve immediately.

Makes 4 Servings

Chef Larry's Notes
Prime beef tenderloin can be found at Siesel's Old-Fashioned Meats in downtown Bay Park.