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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