Surf & Turf Duo
Shrimp & Beef Tenderloin | 2 Servings of Each
Succulent shrimp and buttery beef tenderloin are a timelessly luxe combo. When paired, they become “surf and turf”—but feel free to serve them on their own (you’re the chef!). They sky’s the limit with this duo on hand. Shrimp are as versatile as they are delicious, whether poached, grilled, sautéed, fried, stewed, or scampied. Beef tenderloin is—as the name suggests—ultra tender (yet low in fat!), making it a totally elegant main course no matter how you choose to cook it. Butter-baste with herbs and aromatics, or roast and serve with a creamy horseradish sauce. No matter what you do, you’re set up for success.
Nutrition information for 5 oz of Shrimp is as follows: Calories: 130, Fat: 2 g, Saturated Fat: 0 g, Cholesterol: 215 mg, Sodium: 800 mg, Carbohydrate: 1 g, Sugar: 0 g, Fiber: 0 g, Protein: 19 g.
Nutrition information for 5 oz of Beef Tenderloin is as follows: Calories: 190, Fat: 6 g, Saturated Fat: 2.5 g, Cholesterol: 90 mg, Sodium: 80 mg, Carbohydrate: 0 g, Sugar: 0 g, Fiber: 0 g, Protein: 31 g.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Beef Tenderloin Steak
Beef Tenderloin: Pat beef dry with paper towels; season all over with salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add beef and cook to desired doneness, 4-7 minutes per side.
Shrimp: Rinse shrimp, then pat dry with paper towels. Heat a drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add shrimp and cook, stirring occasionally, until opaque and cooked through, 3-5 minutes.