Sunday, January 22, 2012

Beef Tenderloin Marsala

What's better than Chicken Marsala?? Beef Tenderloin Marsala!!

I had some frozen homemade veal stock and some baby bellas on hand, peered into the butler's pantry and noticed a bottle of Marsala wine. Perfect!!

This is SUPER easy to make...

Marsala Sauce
1 tbs butter
2 tbs olive oil
1/4 cup minced shallots
1 tbs minced garlic
1.5 cups sliced baby portabella (cremini) mushrooms
2 tbs flour
1/2 cup sweet Marsala wine
1.5 cups veal stock (I use Thomas Keller's recipe. It's a pain, but yields a silky smooth, rich stock)

In a frying pan, heat 1 tbs oil until shimmering. Salt and pepper two 6 oz tenderloin steaks. Sear the steaks on both sides about 2 minutes. Set aside.

Reduce heat to medium. Add remaining butter, olive oil, shallots and mushrooms and flour. Saute until softened, about 5 minutes, add garlic and sauté one minute, add stock and wine and simmer until reduced and slightly thickened. Add steaks and cook about 3 minutes more until they are medium rare. Serve with steamed asparagus and pan fried potatoes (parboil them first about 15 minutes, then fry them up in a hot skillet).

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