Regal Beef Tenderloin with Decadent Seafood Topping
An impressive and delicious dish featuring tender beef topped with sautéed shrimp and scallops in a flavorful sauce. Perfect for special occasions!
Ingredients
For the Beef Tenderloin
- 2 lbs beef tenderloin Make sure to choose a quality cut.
- to taste Salt and pepper Generously season for best flavors.
- 2 tablespoons olive oil For searing the tenderloin.
- 3 cloves garlic, minced Enhances flavor during roasting.
- 2 sprigs fresh rosemary, chopped Add to the skillet for aromatic flavor.
For the Decadent Seafood Topping
- 8 oz shrimp, peeled and deveined Fresh shrimp preferred for best taste.
- 8 oz scallops Ensure they're fresh for the right texture.
- 2 tablespoons butter For sautéing the seafood.
- 2 cloves garlic, minced Adds depth to the topping.
- ¼ cup dry white wine Helps to deglaze the pan.
- to taste Fresh parsley, chopped For garnish.
Instructions
Preparation
- Pat the beef tenderloin dry with paper towels. Season it generously with salt and pepper.
Searing the Beef
- In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the tenderloin and sear for 4-5 minutes on each side until browned.
Roasting
- Add the minced garlic and rosemary to the skillet, then transfer to a preheated oven at 400°F (200°C). Roast for 20-25 minutes until desired doneness.
Preparing the Seafood Topping
- In another skillet, melt the butter over medium heat. Add the minced garlic, then toss in the shrimp and scallops. Sauté for 3-4 minutes until opaque.
- Add white wine and lemon juice; cook for another 2-3 minutes until the sauce thickens slightly.
Finishing Touch
- Let the beef tenderloin rest for about 10 minutes after removing it from the oven. Slice into medallions and spoon the seafood topping over the slices. Garnish with fresh parsley.
Notes
If the seafood topping is ready before the beef, remove from heat; it'll stay warm. For more flavor, consider adding Worcestershire sauce or smoked paprika. Leftover beef can be sliced for use in steak salads.