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Surf 'n' Turf Dinner

 Surf 'n' Turf Dinner
Beef and seafood make a tantalizing twosome in this classic entree from Coleen Gonring of Brookfield, Wisconsin.
2 ServingsPrep/Total Time: 30 min.


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


  • In a small skillet, saute the onion and garlic in 1-1/2 teaspoons oil
  • and 1-1/2 teaspoons butter until tender. 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. Cut a pocket in each steak;
  • place three shrimp in each pocket. Cover remaining shrimp and broth
  • mixture; 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), turning once. Top with reserved shrimp
  • and broth mixture. Yield: 2 servings.
Nutritional Facts: One serving equals 606 calories, 50 g fat (20 g saturated fat), 171 mg cholesterol, 227 mg sodium,

2 of 2

Surf 'n' Turf Dinner (continued)

Nutritional Facts: 1 g carbohydrate, trace fiber, 36 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.