Shrimp remoulade.

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Pork Tenderloin Diane

Steak Diane is a famous dish from the really old days, and persists in only the few restaurants that still perform a lot of tableside preparation. (Brennan's is one.) I thought pork tenderloin might work with the recipe, and played around with it until it did. Beautifully and juicily.

1. Slice the tenderloins about an inch thick, and season with Creole seasoning.

2. Heat the butter in a skillet over medium heat, and sauté the pork until browned on each side. Remove and keep warm.

3. Add the Bourbon to the pan and bring to a boil, whisking to dissolve the browned bits. Add the lemon juice, Worcestershire, steak sauce, and mustard. Stir and cook for a minute, then add the cream. Lower the heat to a simmer.

4. Return the pork to the pan and cook to heat through while coating the pieces with sauce.

5. Place the tenderloin slices on plates, nap with a little extra sauce (if there is any), and top with a light sprinkle of chopped shallots and pepper.

Serves six.