Beef Tenderloin with Marsala
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- 3 tsp
- 3 Tbsp
- butter, melted
- 2 oz
- onion, sliced
- 2.25 lb
- filet mignon, in 1" slices
- "just a pinch" of salt
- "just a pinch" of pepper
- 3/4 c
- 1/2 c
- beef stock
1Heat 3 teaspoons butter and pancetta or bacon in a skillet large enough to hold meat in one layer.
2Saute' until golden brown.
3Add onion and saute' until golden.
4Remove pancetta or bacon and onion with a slotted spoon.
5Reserve bacon and discard onion.
6Put beef slices in same skillet and pan-broil until quite brown, about 3 minutes on each side.
7Season to taste with salt and pepper.
8Add melted butter, wine and stock and lower heat.
9Cook 2 more minutes on each side, turning once to coat slices with sauce.
10Remove meat, place on top of reserved bacon on serving platter, and keep warm.
11Boil sauce until slightly reduced, 2 to 3 minutes.
12Pour over meat and serve.
13NOTE: May substitute 2 ounces of bacon for pancetta.