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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Colleen Gonring of Brookfield, Wisconsin offers a new version of surf and turf succulent steaks you stuff with shrimp! Don't be fooled...this hearty main-course pleaser only looks trick. It's actually a cinch to prepare, assures Colleen. 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) |
Directions:
1. In a small skillet, saute onion in 1 tablespoon oil and 1 tablespoon butter until tender. Add garlic; cook 1 minute longer. 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.
2. Meanwhile, make a horizontal cut three-fourths of the way through each steak. Place three shrimp in each pocket. Set aside remaining shrimp and sauce for garnish; keep warm.
3. 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, 160°), turning once. Top with reserved shrimp and sauce. Yield: 4 servings.
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