Beef Tenderloin with Marsala
Yield
6 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | teaspoons |
butter
plus |
|
| 3 | tablespoons |
butter
melted |
|
| 2 | ounces |
pancetta
italian, drycured unsmoked, or 2 oz bacon |
*
|
| 1 | each |
onions
thinly |
|
| 2 ¼ | pounds |
beef, filet mignon
sliced 1 inch thick (about 6 slices) |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| ¾ | cup |
marsala wine
dry |
*
|
| ½ | cup |
beef stock
prefer veal stock if possible |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
butter
plus |
|
| 45 | ml |
butter
melted |
|
| 57.8 | ml/g |
pancetta
italian, drycured unsmoked, or 2 oz bacon |
*
|
| 1 | each |
onions
thinly |
|
| 1 | kg |
beef, filet mignon
sliced 1 inch thick (about 6 slices) |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 177 | ml |
marsala wine
dry |
*
|
| 118 | ml |
beef stock
prefer veal stock if possible |
|
Directions
Heat 3 teaspoons butter and pancetta or bacon in a skillet large enough to hold meat in one layer.
Sauté until golden brown. Add onion and sauté 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.
