Marinated Beef and Spicy-butter Shrimp Surf ’n Turf
Presented by:
- Serves 4
- Prep time 15 minutes
- Marinating 2 hours
- Soaking 30 minutes (optional)
- Cook time 27 minutes
Marinated Beef and Spicy-butter Shrimp Surf ’n Turf
Ingredients
For the marinade:
80 ml (1/3 cup) red wine
30 ml (2 tbsp) olive oil
15 ml (1 tbsp) red wine vinegar
10 ml (2 tsp) chopped garlic
5 ml (1 tsp) chopped rosemary
For the Surf ’n Turf:
4 beef tenderloins, 180 g (approx. 1/3 lb) each
30 ml (2 tbsp) melted butter
15 ml (1 tbsp) El-Ma-Mia Beefy Mix Steak seasoning
12 medium shrimps (31/40 count), raw and shelled
Preparation
- If using bamboo skewers, soak in water approximately 30 minutes before cooking.
- Mix the marinade ingredients in a deep dish. Add the beef tenderloins and cover with marinade. Cover the bowl and let sit 2 to 8 hours in the refrigerator.
- Preheat the barbecue to medium-high heat when ready to cook.
- Remove the beef tenderloins from the marinade, and discard the marinade.
- In a small bowl, mix the melted butter with 5 ml (1 tsp) steak seasonings.
- Spear the shrimp onto the skewers, and cover them with the spicy butter.
- Sprinkle the rest of the steak seasoning on the beef tenderloins.
- Place the beef tenderloins onto the hot and oiled barbecue grill. Close the lid and cook 3 to 4 minutes on each side for medium-rare. Add the shrimp skewers onto the grill and cook 1 to 2 minutes on each side.
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