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Surf 'n' Turf Tenderloin

 Surf 'n' Turf Tenderloin
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.
4 ServingsPrep/Total Time: 30 min.


  • 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)


  • 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.
Nutritional Facts: 1 serving equals 453 calories,

2 of 2

Surf 'n' Turf Tenderloin (continued)

Nutritional Facts: 30 g fat (11 g saturated fat), 205 mg cholesterol, 282 mg sodium, 1 g carbohydrate, trace fiber, 43 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.