Stuffed Beef Tenderloin Shrimp

This stuffed beef tenderloin transforms a special occasion roast into something truly extraordinary. The tender beef wraps around succulent shrimp filling, creating a surf and turf experience in every bite, while the velvety béarnaise sauce adds a touch of French elegance to complete this showstopping centerpiece.

My first attempt at this recipe was for my husband's birthday dinner. I was terrified of ruining such expensive ingredients, but the results were so spectacular that it's now our tradition for anniversary dinners. Something magical happens when beef and seafood come together!

Ingredients

For the Beef Tenderloin

• Whole beef tenderloin: Approximately 2 to 3 pounds; select the center cut if possible as it has the most consistent thickness
• Salt and black pepper: Kosher salt provides better flavor control than table salt
• Olive oil: Helps achieve that perfect exterior crust when searing
• Butchers twine: Essential for maintaining the stuffed roast's shape during cooking

For the Shrimp Filling

• Unsalted butter and olive oil: The combination provides better flavor than either alone
• Fresh shrimp: Look for wild caught when possible for superior flavor and texture
• Garlic cloves: Fresh is mandatory here as it infuses the filling with aromatic depth
• Fresh herbs: Brighten the seafood filling and complement the rich beef
• Optional chili flakes or white wine: These ingredients add complexity to the filling

For the Béarnaise Sauce

• White wine vinegar and dry white wine: Forms the acidic base that balances the rich butter
• Shallots: Milder than onions but with more complexity than regular onions
• Fresh tarragon: The signature herb that defines béarnaise sauce with its gentle licorice notes
• Egg yolks: Use the freshest eggs possible as they are the emulsifying agent
• Unsalted butter: Provides the luxurious body and silky texture to the finished sauce

Step-by-Step Instructions

Prepare the Shrimp Filling:

Heat butter and oil in a skillet over medium heat until the butter stops foaming but before it browns. This creates the perfect foundation for sautéing the aromatics without burning them. The combination of fats allows for higher heat cooking while maintaining flavor.

Cook the aromatics and seafood:

Add minced garlic to the warm fat and cook just until fragrant, approximately 30 seconds. Watch carefully as garlic burns quickly and becomes bitter. Add the finely chopped shrimp and cook until they just turn pink and opaque, about 2 to 3 minutes. Overcooked shrimp become rubbery, so err on the side of slightly underdone as they will continue cooking inside the beef.

Finish the filling:

Remove from heat and stir in the fresh herbs. Season thoughtfully with salt and pepper, considering that the filling will be inside the seasoned beef. Allow the mixture to cool completely before stuffing the tenderloin to prevent it from starting to cook the beef from the inside.

Prepare and Stuff the Tenderloin:

Butterfly the meat: Using a sharp knife, cut the tenderloin lengthwise, stopping about half an inch before cutting all the way through. Open it like a book and gently pound to an even thickness of about 1/2 inch. This creates maximum surface area for the filling while ensuring even cooking.

Add the filling: Season the inside surface with salt and pepper before spreading the cooled shrimp mixture evenly down the center, leaving about an inch border on all sides. This border allows for proper sealing when rolling.

Roll and secure: Carefully fold one side of the tenderloin over the filling, then roll the entire piece to enclose the filling completely. Use butchers twine to tie the roast at 1-inch intervals, starting from the center and working outward. This maintains the cylindrical shape and ensures even cooking.

Sear and Roast:

Create the flavorful crust: Heat a large ovenproof skillet until very hot. Add the tied tenderloin and sear each side until deeply browned, about 3 to 4 minutes per section. This Maillard reaction creates hundreds of flavor compounds that elevate the entire dish.

Finish in the oven: Transfer the entire skillet to the preheated oven and roast until the internal temperature reaches 130 to 135°F for medium rare. This typically takes 20 to 30 minutes depending on the thickness of your roast. Use a probe thermometer for absolute precision.

Rest before slicing: Remove the roast from the oven and transfer to a cutting board. Allow it to rest for at least 10 minutes before removing the twine and slicing. This crucial step allows the juices to redistribute throughout the meat, resulting in a moister final product.

Make the Béarnaise Sauce:

Reduce the aromatics: In a small saucepan, combine the vinegar, wine, shallots and tarragon. Bring to a simmer and reduce the liquid by half, which concentrates the flavors and begins the flavor extraction from the aromatics. This reduction should take about 5 minutes.

Create the emulsion: Set up a double boiler by placing a heatproof bowl over a pot of barely simmering water, making sure the bowl doesn't touch the water. Add the egg yolks to the bowl and whisk constantly until they begin to thicken slightly. Slowly drizzle in the warm reduction while continuing to whisk.

Incorporate the butter: Remove the bowl from the heat if it gets too hot at any point to prevent curdling. Gradually add the melted butter in a thin stream, whisking constantly until the sauce thickens to a smooth, creamy consistency that coats the back of a spoon. Season with salt, white pepper, and optional lemon juice to brighten the flavors.

Pin it

My grandmother taught me the trick to perfect béarnaise sauce is all in the wrist. When I was young, she would guide my hand as we whisked, showing me how to maintain that consistent motion that creates the perfect emulsion. Whenever I make this sauce now, I feel her presence in my kitchen, especially when that distinctive tarragon aroma fills the air.

Frequently Asked Questions

→ Can I prepare the shrimp filling ahead of time?

Yes, you can prepare the shrimp filling a day in advance. Store it in an airtight container in the refrigerator and bring it to room temperature before stuffing the tenderloin.

→ How do I properly butterfly the beef tenderloin?

To butterfly the tenderloin, cut lengthwise down the center without slicing completely through. Open it like a book and pound it to an even thickness for easier stuffing and even cooking.

→ What are some Béarnaise sauce tips?

Whisk continuously while adding the melted butter to prevent the sauce from separating. Adjust seasoning with salt, white pepper, and a touch of lemon juice if desired.

→ What internal temperature should I aim for?

For medium-rare, cook the tenderloin until it reaches an internal temperature of 130–135°F (54–57°C). Let it rest before slicing to ensure juices redistribute.

→ Can I use an alternative to shrimp in the filling?

Yes, you can substitute the shrimp with other proteins, such as scallops or crab meat, or use a vegetable-based filling like mushrooms and spinach.

→ What side dishes complement this dish?

Pair the stuffed tenderloin with roasted asparagus, green beans, garlic mashed potatoes, or a creamy polenta for a well-rounded meal.