Ingredients
1 tablespoon finely chopped onion2 tablespoons olive oil, divided2 tablespoons butter, divided1 garlic clove, minced1/4 cup beef broth16 uncooked medium shrimp (about 1/2 pound), peeled and deveined1 tablespoon minced fresh parsley4 beef tenderloin steaks (1-1/2 to 2 inches thick and 6 ounces each)
Preparation
In a small skillet, saute onion in 1 tablespoon oil and 1 tablespoon butter until tender. Add garlic; cook 1 minute longer. Add broth; cook and stir for 1 minute. Add the shrimp; cook and stir until shrimp turn pink, about 3-5 minutes. Stir in parsley.
Meanwhile, make a horizontal cut three-fourths of the way through each steak. Place three shrimp in each pocket. Set aside remaining shrimp and sauce for garnish; keep warm.
In a large skillet, heat remaining oil and butter over medium-high heat. Add steaks; cook until meat reaches desired doneness (about 10-13 minutes for medium, 160°), turning once. Top with reserved shrimp and sauce.
