SURF 'N' TURF TENDERLOIN
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.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- 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. , 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. , 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.
Nutrition Facts : Calories 403 calories, Fat 23g fat (8g saturated fat), Cholesterol 152mg cholesterol, Sodium 158mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 45g protein.
SURF-N-TURF TENDERLOINS
This dish will impress your guests and is so easy! Can also be done on the grill - just reserve the broth mixture to pour over steaks after grilling.
Provided by KeyWee
Categories Meat
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, saute onion& garlic in 1 tablespoon each of olive oil& butter.
- Add broth, cook& stir 1 minute, then add parsley.
- Make a lengthwise slit 3/4 of the way through each steak& place 3 shrimp in each pocket.
- Add remaining oil& butter to the skillet& warm over medium heat.
- Add steaks and cook until meat reaches desired doneness (about 10 minutes for medium) turning once halfway through cooking time.
Nutrition Facts : Calories 133, Fat 12.9, SaturatedFat 4.6, Cholesterol 42.7, Sodium 104.2, Carbohydrate 0.7, Fiber 0.1, Sugar 0.1, Protein 3.9
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