Surf and Tuff Beef Tenderloin recipe -American Special
Let’s start with the SURF. While many surf and turf dishes feature shrimp, opting for scallops elevates the dish even more. Scallops cook incredibly quickly, just 3 minutes, and boast a mild yet rich seafood flavor with a silky texture. For this recipe, large sea scallops are ideal.
Now, onto the TURF. I recommend indulging in filet mignon, known for its buttery tenderness that melts in your mouth—a cut truly worth savoring. I’ll guide you through cooking the steaks to perfection, ensuring they are tender inside and out, and I’ll share how to prepare a simple yet flavorful pan sauce infused with wine and rosemary, perfect for drizzling over the steaks.
- 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 :
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.
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.
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.
