Stuffed Beef Tenderloin Shrimp (Print Version)
# Ingredients:
→ Beef Tenderloin
01 -
1 whole beef tenderloin (2–3 pounds), trimmed and butterflied
02 -
Salt and black pepper, to taste
03 -
2 tablespoons olive oil
04 -
Butcher's twine
→ Shrimp Filling
05 -
1 tablespoon unsalted butter
06 -
1 tablespoon olive oil
07 -
1/2 pound shrimp, peeled, deveined, and finely chopped
08 -
2 cloves garlic, minced
09 -
1 tablespoon fresh parsley or chives, chopped
10 -
Salt and pepper, to taste
11 -
Optional: pinch of chili flakes or splash of dry white wine
→ Béarnaise Sauce
12 -
1/4 cup white wine vinegar
13 -
1/4 cup dry white wine
14 -
2 tablespoons finely chopped shallots
15 -
1 tablespoon fresh tarragon, chopped (plus extra for garnish)
16 -
3 large egg yolks
17 -
1/2 cup unsalted butter, melted and warm
18 -
Salt and white pepper, to taste
19 -
Optional: a few drops of lemon juice
# Instructions:
01 -
Heat butter and olive oil in a skillet over medium heat. Add garlic and sauté for 30 seconds. Add chopped shrimp and cook until pink, 2–3 minutes. Stir in parsley or chives, season with salt and pepper, and set aside to cool.
02 -
Preheat oven to 200°C (400°F). Butterfly the tenderloin lengthwise, being careful not to cut all the way through. Open it flat like a book. Pound to even thickness, if needed. Season inside with salt and pepper. Spread the shrimp filling evenly down the center. Fold the meat back over and tie it securely with butcher’s twine. Rub the outside with olive oil and season generously with salt and pepper.
03 -
Heat a large oven-safe skillet over medium-high heat. Sear the tenderloin on all sides until well-browned (about 3–4 minutes per side). Transfer the skillet to the preheated oven. Roast for 20–30 minutes, or until internal temperature reaches 54–57°C (130–135°F) for medium-rare. Remove and let rest for 10 minutes before slicing.
04 -
In a small saucepan, combine vinegar, wine, shallots, and tarragon. Simmer until the liquid reduces by half. Strain if desired. Place egg yolks in a heatproof bowl over simmering water (double boiler). Slowly whisk in the warm vinegar mixture. Gradually whisk in the melted butter until the sauce thickens. Season with salt, white pepper, and lemon juice (if using).
05 -
Slice the tenderloin into 1-inch medallions. Spoon Béarnaise sauce over each portion. Garnish with extra chopped tarragon. Serve with roasted vegetables, mashed potatoes, or a crisp salad.
# Notes:
01 -
For a medium-rare finish, monitor the internal temperature and avoid overcooking the tenderloin.