Dijon Sauce

Ingredients Weight Measure
Water 2 cups
Beef base 1-1/2 Tbsp.
Sugar 1 Tbsp.
Red wine 1/2 cup
Kitchen Bouquet® 1/2 Tbsp.
Butter, melted 1/8 cup
All-purpose flour 1/8 cup
Dijon mustard 1/4 cup
TABASCO® brand Garlic Pepper Sauce 2 Tbsp.
Ingredients Weight Measure
White bread, for toast points 12 slices
Butter, clarified 3 oz.
Beef tenderloin 3 oz. medallions 12 ea.
Shrimp, large, peeled, deveined 24 ea.
Garlic, minced 1/2 cup
Green onions, chopped 1 cup
White wine 2-1/2 cups
Parsley, chopped 1/2 cup
Dijon Sauce (recipe above) 2-1/2 cups
Heavy cream 1-1/2 cups
TABASCO® brand Garlic Pepper Sauce 2 Tbsp.


  1. For the Dijon Sauce, place medium saucepan on medium heat. Add water, beef base, sugar, red wine and Kitchen Bouquet®. Let simmer for 8 minutes.
  2. In a small saucepan over medium heat, add melted butter and flour. Whisk for 2 minutes, add to medium saucepan mixture, whisk for additional minute and set aside.
  3. Take a cookie cutter and cut rounds out of white bread slices.
  4. Place rounds on a small sheetpan and place in a 375°F preheated oven for 8 minutes. Set aside.
  5. In a sauté pan over medium heat, add clarified butter and heat for 2 minutes.
  6. Add beef tenderloin medallions and cook for 4 minutes; turn over and cook another 4 minutes. Add shrimp, garlic, green onions and white wine and continue cooking for an additional minute.
  7. Turn shrimp and beef tenderloin and continue cooking an additional minute. Add parsley, Dijon Sauce and cream and continue to cook for an addtional 2 minutes.
  8. Place 1 toast point on each plate. Place beef tenderloin atop each toast point. Ladle sauce over meat and top with 2 shrimp.

Yield: Serves 12