Four roses flamb of beef tenderloin and jumbo shrimp with moroccan raisin and almond couscous recipe

Ingredients

• Beef Tenderloin:
• 8 (2 ounce) beef tenderloin medallions
• 2 ounces butter
• 1/2 small onion, finely chopped
• 2 ounce mushrooms, finely chopped
• 6 tablespoons Four Roses(R) bourbon
• 1 teaspoon Worcestershire sauce
• Jumbo Shrimp:
• 48 (10/12 count) jumbo Gulf shrimp, shelled and deveined
• Salt and pepper, to taste
• 2 ounces heavy cream
• 2 tablespoons Four Roses(R) bourbon
• 1 ounce shredded Parmesan cheese
• Couscous:
• 3 cups chicken stock
• 2 cups instant couscous
• 2 ounces currants (or golden raisins)
• 2 ounces sliced almonds, toasted
• 1/4 cup chopped fresh parsley
• Salt and freshly ground black pepper, to taste