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1
Preheat the oven to 475 degrees F.
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2
For the seasoning: Combine the garlic powder, paprika, black pepper, salt and cayenne.
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3
For the surf and turf: Rub 1 tablespoon of the butter over the tenderloin then sprinkle lightly with the Cajun seasoning.
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4
Place in the oven for approximately 25 to 30 minutes.
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5
After about 25 minutes check the tenderloin; you want a temperature of 120 to 125 degrees F on a meat thermometer for medium rare to rare.
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6
Remove the tenderloin from the oven and rest it for 10 to 15 minutes.
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7
In another skillet, add 3 tablespoons of the butter and heat to melt.
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8
Throw in the onions, green peppers and red peppers, then cook until golden brown and colored, but still somewhat crisp, a couple of minutes.
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9
Add the garlic and cook around for 30 to 45 seconds.
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10
Remove the veggies to a plate.
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11
Heat the same skillet over high heat, and then pour in the wine and chicken broth.
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12
Cook on high for 3 to 5 minutes, scraping the bottom of the skillet to deglaze.
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13
Reduce the heat to medium-low heat and pour in the cream, stirring or whisking constantly.
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14
Cook the sauce until the cream starts to thicken the mixture, a few minutes.
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15
Taste and adjust the seasoning as needed.
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16
Add the cooked vegetables to the sauce, making sure to include all the juices that have drained onto the plate.
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17
Stir and cook until the mixture is bubbly and hot, 1 to 2 minutes.
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18
Next add the remaining 2 tablespoons butter to a skillet and melt the butter over high heat.
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19
Throw the shrimp into the skillet and sprinkle them lightly with some of the remaining Cajun seasoning.
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20
Cook the shrimp until opaque and deep golden brown with some dark brown parts.
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21
Remove from the skillet and set aside.
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22
Serve the veggies and shrimp in their skillets and the tenderloin on a platter.
