Bistecca Canzoneri Recipe
Two 4 oz. beef tenderloin medallions grilled and topped with provolone, two jumbo shrimp, mushrooms, pimentos and basil in white wine lemon butter sauce
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Ingredients
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Main Ingredients
Sauce Ingredients
Method
Preparation
- 1
Prepare the Shrimp
Peel and devein the jumbo shrimp. Pat them dry with a paper towel.
- 2
Prepare the Mushrooms and Pimentos
Slice the mushrooms and chop the pimentos into small pieces. Set aside.
- 3
Marinate the Beef
Season the beef tenderloin medallions with salt and black pepper. Let them sit at room temperature for about 15 minutes.
- 4
Chop the Basil
Finely chop the fresh basil and set aside for garnishing.
Cooking
- 5
Grill the Beef
Preheat the grill to medium-high heat. Grill the beef tenderloin medallions for about 4-5 minutes on each side for medium-rare, or until desired doneness. In the last minute of grilling, place a slice of provolone cheese on each medallion to melt.
- 6
- 7
- 8
Add Wine and Lemon
Pour in the white wine and lemon juice, scraping the bottom of the pan. Bring to a simmer and cook for 2-3 minutes until slightly reduced.
- 9
Combine Ingredients
Add the sautéed shrimp back to the skillet, along with the chopped basil. Stir to combine and heat through for another 1-2 minutes.
Serving
- 10
Plate the Dish
Place each grilled beef medallion on a plate. Spoon the shrimp, mushroom, and pimento mixture over the top. Drizzle with the white wine lemon butter sauce.
- 11
Garnish
Garnish with additional chopped basil if desired, and serve immediately.