Beef Tenderloin with Marsala

Yields:	6 servings
Rate this Recipe

	Preparation	30 minutes
	Cooking	30 minutes
	Ready In	60 minutes

Ingredients

3	teaspoons	butter	plus
3	tablespoons	butter	melted
2	ounces	pancetta	italian, drycured unsmoked, or 2 oz bacon
1	each	onion	thinly
2 1/4	pounds	beef, filet mignon	sliced 1 inch thick (about 6 slices)
1	x	salt and black pepper	to taste
3/4	cup	marsala wine	dry
1/2	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.

Saute' 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.

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Member Review

Grandma Mackay's Cranberry Bread

This is awesome bread. It is SO pretty and delicious. It will be made for Christmas Gifts! I do recommend this...it is very moist. Turkey sandwiches were yummy! wilsie

Reviewed by wilsie

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