Surf 'n' Turf Tenderloin Recipe

4.5 2 2
Surf 'n' Turf Tenderloin Recipe
Surf 'n' Turf Tenderloin Recipe photo by Taste of Home
Publisher Photo

Surf 'n' Turf Tenderloin Recipe

Read Reviews
4.5 2 2
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 tablespoon finely chopped onion
  • 1 garlic clove, minced
  • 2 tablespoons olive or vegetable oil, divided
  • 2 tablespoons butter or margarine, divided
  • 1/4 cup beef broth
  • 16 uncooked medium shrimp (about 1/2 pound), peeled and deveined
  • 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
  • 4 beef tenderloin steaks (1-1/2 to 2 inches thick)

Directions

In a small skillet, saute onion and garlic in 1 tablespoon oil and 1 tablespoon 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. Add parsley.
Meanwhile, make a pocket in each steak by cutting horizontally from one side to within 1/2 in. of opposite side. Place three shrimp in each pocket. Reserve remaining shrimp and sauce for garnish; cover and 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), carefully turning once. Top with remaining shrimp and sauce. Yield: 4 servings.
Originally published as Surf N Turf Tenderloin in Country Woman May/June 1998, p27

Nutritional Facts

1 each: 403 calories, 23g fat (8g saturated fat), 152mg cholesterol, 158mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 45g protein.

  • 1 tablespoon finely chopped onion
  • 1 garlic clove, minced
  • 2 tablespoons olive or vegetable oil, divided
  • 2 tablespoons butter or margarine, divided
  • 1/4 cup beef broth
  • 16 uncooked medium shrimp (about 1/2 pound), peeled and deveined
  • 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
  • 4 beef tenderloin steaks (1-1/2 to 2 inches thick)
  1. In a small skillet, saute onion and garlic in 1 tablespoon oil and 1 tablespoon 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. Add parsley.
  2. Meanwhile, make a pocket in each steak by cutting horizontally from one side to within 1/2 in. of opposite side. Place three shrimp in each pocket. Reserve remaining shrimp and sauce for garnish; cover and keep warm.
  3. 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), carefully turning once. Top with remaining shrimp and sauce. Yield: 4 servings.
Originally published as Surf N Turf Tenderloin in Country Woman May/June 1998, p27

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSurf 'n' Turf Tenderloin

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
ojc0806 User ID: 4482783 23287
Reviewed Feb. 16, 2013

"Great surprise for hubby on valentines day!!!"

MY REVIEW
Kara Webber Schiro User ID: 1772356 27811
Reviewed Jan. 8, 2011

"Made it for New Years Eve and it was a wonderful change."

Loading Image