American Cuisine

Surf and Tuff Beef Tenderloin recipe -American Special

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Surf and Tuff Beef Tenderloin recipe -American Special

Indulge in the Surf and Tuff Beef Tenderloin, a steakhouse-style surf & turf that pairs succulent beef tenderloin with a savory seafood topping, likely lobster or shrimp. This elegant yet straightforward dish brings restaurant-quality flavor to your table—perfect for special dinners, celebrations, or indulgent evenings where surf meets turf in perfect harmony.
  • Prep Time30 min
  • Cook Time1 hr
  • Total Time1 hr 30 min

Surf and Tuff Beef Tenderloin 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)

How to Make Surf and Tuff Beef Tenderloin Recipe :

1

In a small skillet, sauté the onion in 1 tablespoon of oil and 1 tablespoon of butter until tender. Add garlic and cook for an additional minute. Pour in the broth and cook, stirring, for 1 minute. Add the shrimp and cook until they turn pink, about 3-5 minutes. Stir in the parsley.

2

Meanwhile, make a horizontal cut three-fourths of the way through each steak. Stuff each steak pocket with three shrimp. Set aside the remaining shrimp and sauce for garnish, keeping them warm.

3

In a large skillet, heat the remaining oil and butter over medium-high heat. Add the steaks and cook to your desired doneness (about 10-13 minutes for medium, reaching an internal temperature of 160°F), turning them once. Top the steaks with the reserved shrimp and sauce before serving.

Recipe Notes

Tenderloin doneness: For ideal results, monitor internal temperature—aim for 130–135 °F for medium-rare or 140–145 °F for medium, depending on personal preference.

Seafood alternative: If lobster isn’t available, shrimp, scallops, or crab meat make excellent, flavorful substitutes that complement the tender beef beautifully.

Resting time: Let the beef rest for 5–10 minutes after cooking; this step ensures juices redistribute evenly, keeping the tenderloin moist and flavorful.

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