Wild Surf & Turf

    4 (6-8 oz each) center cut beef tenderloin medallions
    4 tsp canola oil
    seasoned salt
    2 tbsp butter
    4 cloves garlic, crushed
    1 tbsp chopped fresh dill weed
    2 cups cooked wild rice
    1/2 cup Alfredo sauce
    16 medium shrimp, cooked
    4 tsp Alfredo sauce to garnish
    4 sprigs fresh dill to garnish

Preheat oven to 375°F. Coat beef with oil and seasoned salt. In large skillet, sear beef 2 minutes; remove from pan. In same skillet, melt butter. Sauté garlic; remove from heat. Stir in dill, wild rice and 1/2 cup sauce. Slit each tenderloin; stuff with 1/2 cup of wild rice mixture and four shrimp (with tails visible). Bake 25 minutes or until beef reaches desired doneness. Garnish each with 1 tsp sauce and 1 sprig of dill.

4 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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