Reef Beef
Indulge in the ultimate surf-and-turf experience with "Reef Beef," a culinary masterpiece combining succulent beef tenderloin steaks and tender shrimp in a rich, creamy garlic parmesan sauce. This recipe highlights perfectly seared steaks paired with sautéed shrimp, all bathed in a luscious blend of white wine, heavy cream, and freshly grated parmesan. A hint of zesty lemon balances the richness, while paprika adds a subtle kick. With just 50 minutes from prep to plate, “Reef Beef” is a show-stopping dinner that's surprisingly easy to prepare. Perfect for special occasions or an elegant family meal, this dish pairs beautifully with roasted vegetables or buttery mashed potatoes. Make your next dinner unforgettable with this luxurious surf-and-turf creation!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 4 pieces beef tenderloin steaks
- 12 pieces large shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 2 tablespoons lemon juice
- 1 cup heavy cream
- 0.5 cup white wine
- 0.5 cup parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 1 to taste salt
- 1 to taste black pepper
- 0.5 teaspoon paprika
Instructions
Season the beef tenderloin steaks on both sides with salt, black pepper, and paprika. Let them rest at room temperature for 15 minutes.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the steaks for 3-5 minutes on each side until a crust forms, adjusting cooking time for desired doneness. Remove the steaks from the skillet and let them rest under foil.
In the same skillet, reduce the heat to medium, add 2 tablespoons of butter and 1 tablespoon of olive oil. Stir in the minced garlic and sauté for 1 minute until fragrant.
Add the shrimp to the skillet. Sauté for 2-3 minutes on each side until pink and cooked through. Remove the shrimp and set aside.
Deglaze the skillet with white wine, scraping up any browned bits from the bottom of the pan. Cook for 2-3 minutes until the liquid reduces slightly.
Stir in the heavy cream and lemon juice. Bring the mixture to a gentle simmer, then add the grated parmesan cheese. Stir frequently until the cheese melts and the sauce thickens.
Return the shrimp to the skillet and toss to coat them in the sauce. Add the chopped parsley and season with additional salt and black pepper if needed.
Plate each beef tenderloin steak and top with the creamy shrimp sauce. Garnish with a sprinkle of fresh parsley and serve immediately.
Nutrition Facts
Calories |
903 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.9 g | 86% | |
| Saturated Fat | 32.6 g | 163% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 305 mg | 102% | |
| Sodium | 831 mg | 36% | |
| Total Carbohydrate | 2.8 g | 1% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 0.7 g | ||
| Protein | 59.5 g | 119% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 173 mg | 13% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 762 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
