Ingredients:
For the Beef Tenderloin:
1.5 lbs beef tenderloin, trimmed
2 tbsp olive oil
Salt and pepper, to taste
2 cloves garlic, minced
2 tbsp fresh rosemary, chopped (or 1 tbsp dried rosemary)
For the Seafood Topping:
1/2 lb large shrimp, peeled and deveined
1/2 lb lobster meat, chopped
2 tbsp unsalted butter
2 cloves garlic, minced
1/4 cup dry white wine
1/4 cup heavy cream
1/4 cup chopped fresh parsley
1 tbsp lemon juice
Salt and pepper, to taste
Instructions:
Prepare the Beef Tenderloin:
Preheat your oven to 400°F (200°C).
Season the beef tenderloin with salt, pepper, minced garlic, and chopped rosemary.
Heat olive oil in a large ovenproof skillet over medium-high heat. Sear the beef tenderloin on all sides until browned, about 2-3 minutes per side.
Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare. Adjust time for desired doneness.
Remove from the oven and let rest for 10 minutes before slicing.
Prepare the Seafood Topping:
In a separate skillet, melt butter over medium heat.
Add minced garlic and cook for 1 minute until fragrant.
Add shrimp and lobster meat. Cook for 2-3 minutes until shrimp are pink and lobster is heated through.
Pour in white wine and let it simmer for 2 minutes to reduce slightly.
Stir in heavy cream and cook for another 2 minutes until the sauce thickens.
Add lemon juice, chopped parsley, salt, and pepper. Stir to combine.
Assemble and Serve:
Slice the rested beef tenderloin into medallions.
Spoon the seafood topping generously over the sliced beef.