SURF 'N' TURF TENDERLOIN

Surf 'n' Turf Tenderloin image

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.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

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)

Steps:

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 : Calories 403 calories, Fat 23g fat (8g saturated fat), Cholesterol 152mg cholesterol, Sodium 158mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 45g protein.