Recipe provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com.
Beef and seafood makes a tantalizing twosome in this classic entrée.
Coleen Gonring Brookfield, Wisconsin
Surf ‘n’ Turf Dinner Recipe
Surf ‘n’ Turf Dinner
2 tsp. finely chopped onion
1 garlic clove, minced
1 Tbsp. olive oil, divided
1 Tbsp. butter, divided
2 Tbsp. beef broth
8 uncooked medium shrimp (about ¼ Lb.), peeled and deveined
2 tsp. minced fresh parsley
2 beef tenderloin steak (6 oz. each, 1 ½ – 2 inch thick)
In a small skillet, sauté the onion in garlic in 1 ½ teaspoons oil and 1 ½ 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 in broth mixture; 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), turning once. Top with reserved shrimp and broth mixture. 2 servings
(Recipe for Surf ‘n’ Turf Dinner is from www.tasteofhome.com, 2012)
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