Surf ‘N’ Turf Tenderloin

• 1 tablespoon finely chopped onion
• 2 tablespoons olive oil, divided
• 2 tablespoons butter, divided
• 1 garlic clove, minced
• 1/4 cup beef broth
• 16 uncooked medium shrimp (about 1/2 pound), peeled and deveined
• 1 tablespoon minced fresh parsley
• 4 beef tenderloin steaks (1-1/2 to 2 inches thick and 6 ounces each)

1. 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.
2. 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.
3. 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, 160u0b0), turning once. Top with reserved shrimp and sauce.

onion, olive oil, butter, garlic, beef broth, shrimp, parsley, beef tenderloin

Taken from www.tasteofhome.com/recipes/surf-n-turf-tenderloin/ (may not work)