Side Pannel
Beef Tenderloin with Marsala
Beef Tenderloin with Marsala
- Recipe Submitted by ADMIN on 09/26/2007
Category: Pork, Beef, Italian
Ingredients List
- 3 ts Butter, plus 3 T, melted
- 2 oz Sliced pancetta (Italian
- -dry-cured unsmoked bacon OR
- 2 oz Bacon
- 1 Onion, thinly sliced
- 6 1 Inch Slices (about 2 1/4
- -Lbs.) filet mignon
- Salt and pepper to taste
- 3/4 c Dry Marsala
- 1/2 c Beef stock
Directions
Heat 3 teaspoons butter and pancetta or bacon in a skillet large enough to
hold meat in one layer. Saute' until golden brown. Add onion and saute'
until golden. Remove pancetta or bacon and onion with a slotted spoon.
Reserve bacon and discard onion.
Put beef slices in same skillet and pan-broil until quite brown, about 3
minutes on each side.
Season to taste with salt and pepper. Add melted butter, wine and stock and
lower heat. Cook 2 more minutes on each side, turning once to coat slices
with sauce. Remove meat, place on top of reserved bacon on serving platter,
and keep warm. Boil sauce until slightly reduced, 2 to 3 minutes. Pour over
meat and serve. Serves 6.
hold meat in one layer. Saute' until golden brown. Add onion and saute'
until golden. Remove pancetta or bacon and onion with a slotted spoon.
Reserve bacon and discard onion.
Put beef slices in same skillet and pan-broil until quite brown, about 3
minutes on each side.
Season to taste with salt and pepper. Add melted butter, wine and stock and
lower heat. Cook 2 more minutes on each side, turning once to coat slices
with sauce. Remove meat, place on top of reserved bacon on serving platter,
and keep warm. Boil sauce until slightly reduced, 2 to 3 minutes. Pour over
meat and serve. Serves 6.
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