Beef Tenderloin with Tomato Butter Shrimp and Grilled Corn Relish
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The moment that you have all been waiting for has finally arrived! May I present to you….Beef Tenderloin with Tomato Butter Shrimp and Grilled Corn Relish for your dining pleasure. Not only was this an absolutely amazing birthday meal, but it would also be the ultimate Dinner for Two. I mean seriously, who would not fall in love with you after you prepare them this meal…..
I consider this Beef Tenderloin with Tomato Butter Shrimp and Grilled Corn Relish to be one of the best Surf & Turf meals that I have ever had!!
You have a perfectly cooked tenderloin steak {aka filet mignon} topped with these delicious, grilled Tomato Butter Shrimp sitting on a bed of sweet and spicy Grilled Corn Relish. Whoever thought of this combination is a genius! 🙂 Read the Tomato Butter post for the full story about this meal…..
Are you ready for this? There are a few steps involved in creating this meal, but none of them are hard!!
How to make Beef Tenderloin with Tomato Butter Shrimp and Grilled Corn Relish:
Let’s start with our Beef Tenderloin…..
I cannot buy individual steaks, so I bought one 10 ounce and cut it into two pieces…..
I never cut raw meat on a wood cutting board, that’s why you always see these bright colored plastic mats…in case you were wondering. 😉
Preheat grill to HIGH heat….and start the Grilled Corn Relish. Place tenderloins in a bowl and add a couple of Tablespoons of olive oil and a heavy dose of salt and pepper. Toss to coat and set aside…..
You want your steaks to be room temperature before placing them on the hot grill, so let them hang out on the counter for 20 to 30 minutes. 😉
Place the steaks on the grill over direct heat. Sear first side for 6 to 7 seven minutes. Flip to the second side and cook for an additional 5 to 7 minutes. Internal temperature should read 140 to 145 degrees for medium-rare…..
Remove steaks to a plate and cover with aluminium foil. Allow steaks to rest for 5 to 10 minutes.
Toss shrimp with olive oil and slide onto two skewers. Grill shrimp over HIGH heat until they begin to turn pink. Flip shrimp over and cook until no longer opaque…..
Remove shrimp from skewers and place in a large bowl. Add 1/2 cup of Tomato Butter and toss to coat…..
You want them to be nicely coated.
Spoon Grilled Corn Relish into the middle of a dinner plate and top with steak. Spoon half of the shrimp over the steak. Repeat with second plate…and grab a steak knife!
Serve with a nice red wine, {Pinot Noir is my favorite} a simple dinner salad, and Crispy Baked Potatoes…..
A restaurant quality meal made right at home, in your very own kitchen!!
Notes:
- I wrote this post in the order that I prepared each of the different ingredients. They are guidelines…do whatever works best for you.
- If you buy the beef tenderloin and frozen shrimp when they are on sale, this meal is much less expensive than going out for dinner.
- This meal can easily be doubled, there is plenty grilled corn relish and tomato butter leftover.
- See the individual posts for leftover ideas. 😉
Some additional Steak recipes for you to try:
- Japanese Hibatchi Steak and Salmon
- Pub-Style Steak
- Perfect Filet Mignon for Two
- Steak Oscar
- Pan-Seared Ribeye for Two
- Perfect Grilled Steaks with Herb Butter
Enjoy!!
Beef Tenderloin with Tomato Butter Shrimp and Grilled Corn Relish
Ingredients
- 8 ounces beef tenderloin steaks (two separate, 4 to 5 ounce steaks)
- 2 Tablespoons olive oil
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 10 large shrimp (shelled and deveined)
- olive oil
- ½ cup Tomato Butter
- Grilled Corn Relish
Instructions
- Preheat grill to HIGH heat....and start the Grilled Corn Relish.
- Place tenderloins in a bowl and add a couple of Tablespoons of olive oil and a heavy dose of salt and pepper. Toss to coat and set aside.
- Place the steaks on the grill over direct heat. Sear first side for 6 to 7 seven minutes. Flip to the second side and cook for an additional 5 to 7 minutes. Internal temperature should read 140 to 145 degrees for medium-rare.
- Remove steaks to a plate and cover with aluminium foil. Allow steaks to rest for 5 to 10 minutes.
- Toss shrimp with olive oil and slide onto two skewers.
- Grill shrimp over HIGH heat until they begin to turn pink. Flip shrimp over and cook until no longer opaque.
- Remove shrimp from skewers and place in a large bowl. Add 1/2 cup of Tomato Butter and toss to coat.
- Spoon Grilled Corn Relish into the middle of a dinner plate and top with steak. Spoon half of the shrimp over the steak. Repeat with second plate.
- Serve with a Crispy Baked Potato and side salad.
Notes
- I wrote this post in the order that I prepared each of the different ingredients. They are guidelines…do whatever works best for you.
- If you buy the beef tenderloin and frozen shrimp when they are on sale, this meal is much less expensive than going out for dinner.
- This meal can easily be doubled, there is plenty grilled corn relish and tomato butter leftover.
- See the individual posts for leftover ideas
That one looks really good… going to pin for future reference. Never heard of tomato butter, but sounds divine!
I am drooling just thinking about this meal. What a fabulous combination. Thanks for partying with us on #TastyTuesdays
Wow, this is one very gorgeous meal! I want to dive into that plate right now!
Ahh, thank you Julianna!!