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Nutrition Facts
Serving Size 339 g
(Approx. 4 Servings)
Amount Per Serving
Calories 660 Calories From Fat 430
% Daily Value*
Total Fat 48 g 74%
Saturated Fat 24 g 120%
Trans Fat 1.0 g
Cholesterol 305 mg 102%
Sodium 830 mg 35%
Total Carbohydrate 4 g 1%
Dietary Fiber 0 g 0%
Sugars 1 g
Protein 50 g
Vitamin A 20% Iron 25%
Vitamin C 6% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Beef Filets with Garlic Shrimp Sauce
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
4  People


Recipe makes 4 Servings

4 H-E-B Texas Tenderloin Filets, 6 Oz each, cut 3/4 or 1-inch thick
1/8 Tsp H-E-B Iodized Salt
1/8 Tsp Morton & Bassett Coarse Ground Black Pepper
1 Lb uncooked jumbo shrimp, peeled and deveined
1 medium shallots, minced
2 Tbsp garlic, minced
1/2 cup(s) unsalted butter, divided
1 Tbsp H-E-B 100% Pure Olive Oil
1 Tbsp H-E-B Dijon Mustard
3 Tbsp lemon, juiced, divided use
2 Tbsp parsley, minced
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Heat oven to 350°F.
Season fillets on both sides with salt and pepper.
Peel and devein shrimp.
Mince shallots and garlic; set aside.
Melt 2 tablespoons butter in a large skillet over medium-high heat.
Stir in olive oil, mustard and 1 tablespoon lemon juice until blended.
Add steaks to skillet; sear 4-6 minutes per side, then place steaks on a small baking sheet. Leave pan juices in skillet.
Place steaks in oven 5-10 minutes or until internal temperature of fillets reaches 135-145°F for medium-rare to medium doneness.
Meanwhile, return skillet with steak juices to medium-high heat; add remaining 6 tablespoons butter.
Melt butter and stir in remaining 2 tablespoons lemon juice, garlic, shallot and parsley; cook 30 seconds.
Add shrimp; Sauté; 2-3 minutes or until color turns from translucent to opaque and shrimp curl to form the letter C.



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