Surf & Turf

Surf & Turf

Tenderloin Steak and Shrimp in a Creamy Lemon-Garlic Sauce


  • MInced Garlic   3-4 Cloves
  • Softened Butter  1/2 Cup
  • Chopped Parsley  3tsp
  • Salt
  • Pepper
  • Half Lemon, Juiced
  • Extra Virgin Olive Oil
  • White Wine 1/4 Cup
  • 10-12 Uncooked Shrimp
  • 2  AAA Beef Tenderloin  



In a small bowl combine minced garlic, chopped parsley, and butter, mix well.  Separate half of garlic butter into frying pan, reserve remainder. Set at medium heat, add shrimp. Stir in white wine and lemon juice, allowing shrimp to simmer until cooked. You will know shrimp is fully cooked when it turns a pinkish colour, is no longer opaque, and curls into a tight C- shape. Remove shrimp and continue reducing garlic butter mixture (5-10 min on mid-low).  Return shrimp to reduction and allow to marinate before plating.

Brush Tenderloins with oil, season with salt and pepper to taste.  Sear Tenderloins on high ( grill at 450 -500 degrees for 1min each side), repeat process each side, then remove from heat.  Allow tenderloins to rest 10-15min while reducing grill temperature to medium (300-350 degrees). Return meat to grill and cook to preference ( here's a link to a handy way of telling how well done your steak is without use of a thermometer or having to cut into meat, preserving its full flavour and juices).

Plate Shrimp and Tenderloin, using the remainder of garlic butter to top steak.  We chose to pair our Surf and Turf with a traditional side of mashed potatoes and steamed asparagus spears.