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.

Recipe compliments of the Minnesota Cultivated Wild Rice Council