Introduction
Discover the elegance of Shrimp Stuffed Beef Tenderloin with Béarnaise Sauce, a dish that blends succulent seafood with tender beef, finished with a luxurious, creamy sauce. Perfect for special occasions or indulgent dinners, this recipe is sure to impress.
Reasons to Love This Recipe
- Unique Flavor Combination: Juicy shrimp and tender beef pair harmoniously, creating a dish that’s both sophisticated and comforting.
- Show-Stopping Presentation: Its rolled, stuffed appearance makes it a centerpiece-worthy meal.
- Homemade Béarnaise: A classic sauce elevates the dish, adding a layer of indulgence.
- Customizable: Adapt the recipe with your favorite herbs, spices, or seafood variations.
Ingredients You’ll Need
For the Beef Tenderloin:
- 1 whole beef tenderloin (2–3 lbs)
- 1 lb large shrimp, peeled and deveined
- 4 tablespoons butter, divided
- 4 cloves garlic, minced
- Salt and pepper, to taste
For the Béarnaise Sauce:
- 1/2 cup white wine vinegar
- 1/4 cup dry white wine
- 2 shallots, finely chopped
- 3 egg yolks
- 1/2 cup unsalted butter, melted
- 1 tablespoon fresh tarragon, chopped
- Salt and pepper, to taste
Possible Ingredient Additions and Substitutions
- Herbs: Replace tarragon with parsley, chervil, or dill for a twist.
- Seafood Swap: Substitute shrimp with scallops or crab for a different seafood profile.
- Wine-Free Option: Use chicken broth with a splash of lemon juice if wine is unavailable.
Tools You’ll Need
- Sharp knife
- Kitchen twine
- Skillet or oven-safe roasting pan
- Meat thermometer
- Small saucepan and whisk
Step-by-Step Instructions
Prepare the Beef Tenderloin
- Butterfly the tenderloin and pound it evenly. Season generously.
- Prepare the shrimp stuffing by sautéing garlic and shrimp, then chop the shrimp finely.
- Spread the stuffing over the beef, roll it tightly, and secure with twine.
Cook the Tenderloin
- Sear the rolled tenderloin in butter until browned on all sides.
- Transfer to a preheated oven and roast until medium-rare, about 25–30 minutes.
Make the Béarnaise Sauce
- Reduce white wine, vinegar, and shallots until thickened.
- Strain the reduction and whisk with egg yolks in a double boiler.
- Gradually add melted butter, stirring until emulsified. Finish with tarragon.
Final Steps
- Rest the beef for 10 minutes before slicing.
- Serve thick slices with a generous drizzle of Béarnaise sauce.
What to Serve with Shrimp Stuffed Beef Tenderloin
Pair this dish with:
- Side Dishes: Creamed spinach, garlic mashed potatoes, or roasted asparagus.
- Wine: A robust Cabernet Sauvignon or a crisp Chardonnay complements beautifully.
How to Store Shrimp Stuffed Beef Tenderloin
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking.
Can I Freeze Shrimp Stuffed Beef Tenderloin?
Yes! Wrap tightly in aluminum foil, then place in a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
Frequently Asked Questions (FAQ)
Can I prepare this recipe ahead of time?
Yes, assemble the stuffed tenderloin and refrigerate it (uncooked) for up to 24 hours before cooking.
What is the best way to reheat Béarnaise sauce?
Gently reheat over a double boiler, whisking constantly to restore its creamy consistency.
Can I use pre-cooked shrimp?
While fresh shrimp is ideal, pre-cooked shrimp can be used. Simply chop and season before stuffing.
Resources
How to Cook Beef Tenderloin Perfectly
Nutritional Information
Per Serving (Approximate):
Calories: 480 | Protein: 38g | Fat: 35g | Carbohydrates: 2g | Sodium: 620mg
Conclusion
Shrimp Stuffed Beef Tenderloin with Béarnaise Sauce is more than a recipe—it’s an experience. Combining premium ingredients with expert techniques, this dish transforms an ordinary dinner into an extraordinary celebration. Try it today and elevate your cooking game!
See also
Butter Pecan Praline Poke Cake
PrintShrimp Stuffed Beef Tenderloin with Béarnaise Sauce
Discover the elegance of Shrimp Stuffed Beef Tenderloin with Béarnaise Sauce, a dish that blends succulent seafood with tender beef, finished with a luxurious, creamy sauce. Perfect for special occasions or indulgent dinners, this recipe is sure to impress.
- Prep Time: 30min
- Cook Time: 35-40min
- Total Time: 1 hour 10 minutes
- Yield: 4-6 servings 1x
- Category: Main Course
- Method: Roasting, Sautéing, Stovetop, Double Boiler
- Cuisine: Frensh-American
Ingredients
Scale
For the Beef Tenderloin:
- 1 whole beef tenderloin (2–3 lbs)
- 1 lb large shrimp, peeled and deveined
- 4 tablespoons butter, divided
- 4 cloves garlic, minced
- Salt and pepper, to taste
For the Béarnaise Sauce:
- 1/2 cup white wine vinegar
- 1/4 cup dry white wine
- 2 shallots, finely chopped
- 3 egg yolks
- 1/2 cup unsalted butter, melted
- 1 tablespoon fresh tarragon, chopped
- Salt and pepper, to taste
Instructions
- Prepare the Beef Tenderloin
- Use a sharp knife to butterfly the beef tenderloin, slicing it horizontally but not all the way through, so it opens like a book.
- Gently pound the tenderloin to an even thickness. Season generously with salt and pepper.
- Make the Shrimp Stuffing
- In a skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and cook for about 1 minute until fragrant.
- Add shrimp and cook for 3-4 minutes, until they turn pink and opaque. Remove from heat and let cool slightly.
- Once cooled, chop the shrimp into small pieces.
- Stuff the Beef Tenderloin
- Spread the shrimp mixture evenly over the butterflied beef tenderloin.
- Carefully roll the tenderloin back into its original shape and secure with kitchen twine at regular intervals to hold it together.
- Sear the Tenderloin
- Heat the remaining 2 tablespoons of butter in an oven-safe skillet or roasting pan over medium-high heat.
- Sear the stuffed beef tenderloin on all sides for about 2-3 minutes until browned.
- Roast the Tenderloin
- Transfer the skillet or roasting pan to the preheated oven and roast for 25-30 minutes, or until the desired doneness is achieved (medium-rare is recommended for tenderloin).
- Once done, remove from the oven and let the tenderloin rest for 10 minutes before slicing.
- Make the Béarnaise Sauce
- In a small saucepan, combine white wine vinegar, dry white wine, and chopped shallots. Bring to a simmer over medium heat and cook until the mixture reduces to about 2 tablespoons.
- Strain the reduction into a heatproof bowl, pressing on the shallots to extract all the liquid. Let it cool slightly.
- Add egg yolks to the reduction and whisk until combined.
- Place the bowl over a pot of simmering water (double boiler method) and gradually whisk in melted butter, a little at a time, until the sauce thickens and emulsifies.
- Remove from heat and stir in chopped fresh tarragon. Season with salt and pepper to taste.
- Serve
- Carefully remove the kitchen twine from the beef tenderloin. Slice into thick rounds and serve drizzled with the Béarnaise sauce
Notes
- Doneness: For the perfect medium-rare beef tenderloin, use a meat thermometer to check the internal temperature. Aim for 130°F (54°C) for medium-rare, keeping in mind the meat will continue to cook slightly as it rests.
- Béarnaise Sauce: Béarnaise can be tricky, so make sure the butter is added slowly to ensure the sauce emulsifies properly. If the sauce breaks (separates), try whisking in a little warm water to bring it back together.
- Make-Ahead: You can prepare the beef tenderloin and shrimp stuffing ahead of time. Just refrigerate the stuffed tenderloin and take it out 30 minutes before cooking. The Béarnaise sauce can also be made up to 2 hours ahead; just reheat gently over a double boiler.
- Substitutes: If you don’t have tarragon, you can substitute with parsley or dill, although tarragon is traditional for Béarnaise sauce. Similarly, swap the shrimp for other shellfish like scallops or lobster for a variation.
Nutrition
- Serving Size: 1 slice (approximately 1/6 of the recipe)
- Calories: 480
- Sugar: 1g
- Sodium: 620mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 210mg