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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.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


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

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