 |
|
|
|
 |
|
 |
| |
| Home -> [Beef, Italian, Pork, Western European] -> [Beef tenderloin with marsala Recipe] |
Beef tenderloin with marsala
|
| Artist: |
_ |
Yield: |
6 |
| Categories: |
Beef, Italian, Pork, Western European |
Rating: |
3 |
| Favorites |
Add to Favorites |
Print Recipe |
 |
|
Ingredients:
| 3
| tsp | 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 ?/td> | | | -Lbs.) filet mignon | | | Salt and pepper to taste | | 3/4
| cup | Dry Marsala | | 1/2
| cup | Beef stock |
|
Procedures:
| 1 | Heat 3 teaspoons butter and pancetta or bacon in a skillet large enough to hold meat in one layer. | | 2 | Saute" until golden brown. | | 3 | Add onion and saute" until golden. | | 4 | Remove pancetta or bacon and onion with a slotted spoon. | | 5 | Reserve bacon and discard onion. | | 6 | Put beef slices in same skillet and pan-broil until quite brown, about 3 minutes on each side. | | 7 | Season to taste with salt and pepper. | | 8 | Add melted butter, wine and stock and lower heat. | | 9 | Cook 2 more minutes on each side, turning once to coat slices with sauce. | | 10 | Remove meat, place on top of reserved bacon on serving platter, and keep warm. | | 11 | Boil sauce until slightly reduced, 2 to 3 minutes. | | 12 | Pour over meat and serve. | | 13 | Serves |
|
|
|
|
|
|
|
|
|
|
