Surf 'n' Turf Tenderloin Recipe

Surf 'n' Turf Tenderloin Recipe photo by Taste of Home

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Colleen Gonring of Brookfield, Wisconsin offers a new version of "surf and turf"—succulent steaks you stuff with shrimp! Don't be fooled...this hearty main-course pleaser only looks trick. "It's actually a cinch to prepare," assures Colleen.

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Surf 'n' Turf Tenderloin Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

15 15 30

Ingredients

1 tablespoon finely chopped onion
2 tablespoons olive oil, divided
2 tablespoons butter, divided
1 garlic clove, minced
1/4 cup beef broth
16 uncooked medium shrimp (about 1/2 pound), peeled and deveined
1 tablespoon minced fresh parsley
4 beef tenderloin steaks (1-1/2 to 2 inches thick and 6 ounces each)

Directions

In a small skillet, saute onion in 1 tablespoon oil and 1 tablespoon butter until tender. Add garlic; cook 1 minute longer. Add broth; cook and stir for 1 minute. Add the shrimp; cook and stir until shrimp turn pink, about 3-5 minutes. Stir in parsley.
Meanwhile, make a horizontal cut three-fourths of the way through each steak. Place three shrimp in each pocket. Set aside remaining shrimp and sauce for garnish; keep warm.
In a large skillet, heat remaining oil and butter over medium-high heat. Add steaks; cook until meat reaches desired doneness (about 10-13 minutes for medium, 160°), turning once. Top with reserved shrimp and sauce. Yield: 4 servings.

Cooking for 2: Surf 'n' Turf Dinner

Nutritional Facts 1 serving equals 453 calories, 30 g fat (11 g saturated fat), 205 mg cholesterol, 282 mg sodium, 1 g carbohydrate, trace fiber, 43 g protein.

Originally published as Surf N Turf Tenderloin in Country Woman May/June 1998, p27