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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Beef and seafood make a tantalizing twosome in this classic entree from Coleen Gonring of Brookfield, Wisconsin. Ingredients:
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) |
Directions:
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. Yield: 2 servings.
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