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New Year's Surf 'n' Turf

 New Year's Surf 'n' Turf
A mild mushroom sauce pulls together this pleasing pairing of tender steaks and firm shrimp.
8 ServingsPrep: 25 min. Cook: 10 min.


  • 2 cups sliced fresh mushrooms
  • 2 tablespoons finely chopped green onion
  • 1-1/2 teaspoons minced garlic, divided
  • 5 tablespoons olive oil, divided
  • 5 tablespoons butter, divided
  • 1/2 cup dry red wine or beef broth
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons minced fresh basil
  • 1/2 teaspoon browning sauce, optional
  • 8 beef tenderloin steaks (1-1/2 to 2 inches and 8 ounces each)
  • 24 uncooked medium shrimp, peeled and deveined


  • In a large skillet, saute the mushrooms, onion and 1 teaspoon garlic
  • in 2 tablespoons oil and 2 tablespoons butter until tender. Add wine
  • or broth; cook and stir for 1 minute. Stir in the parsley, basil and
  • browning sauce if desired. Remove from the skillet; keep warm.
  • In the same skillet, cook steaks in 2 tablespoons oil and 2
  • tablespoons butter over medium heat for 5-8 minutes on each side or
  • until meat reaches desired doneness (for medium-rare, a meat
  • thermometer should read 145°; medium, 160°; well-done,
  • 170°). Return mushroom mixture to the pan; heat through.
  • Meanwhile, in another skillet, combine the remaining butter and oil.

2 of 2

New Year's Surf 'n' Turf (continued)

Directions (continued)

  • Add the shrimp and remaining garlic; cook and stir until shrimp turn
  • pink. Serve with the steaks. Yield: 8 servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.