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Beef Tenderloin with Marsala

 

136

Yield

6

servings

Prep

30

min

Cook

30

min

Ready

60

min

Trans-fat Free, Low Carb
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 218g (7.7 oz)
Amount per Serving
Calories 38145% of calories from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 133mg 44%
Sodium 195mg 8%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 97g
Vitamin A 5% Vitamin C 2%
Calcium 4% Iron 17%
* based on a 2,000 calorie diet How is this calculated?

 

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