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Surf ‘n’ Turf Dinner

Total Time

Prep/Total Time: 30 min.


2 servings

Beef and seafood make a tantalizing twosome in this classic entree from Coleen Gonring of Brookfield, Wisconsin.


  • 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)


  1. 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.
  2. 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.

Nutrition Facts

1 each: 606 calories, 50g fat (20g saturated fat), 171mg cholesterol, 227mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 36g protein.

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