Beef Tenderloin With Marsala Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3 tsp: Butter, plus 3 T, melted
2 ounce: Sliced pancetta, (Italian dry-cured unsmoked bacon OR
2 ounce: Bacon,
1: Onion, thinly sliced
6: 1 Inch Slices, (about 2 1/4 Lbs.) filet mignon
Salt and pepper to taste,
3/4 cup: Dry Marsala,
1/2 cup: Beef stock,
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 saute 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.
SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN
0-89535-147-1 SHARED BY: Jim Bodle 3/93
Source from luhu.jp
enough to hold meat in one layer. Saute until golden brown. Add
onion and saute 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.
SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN
0-89535-147-1 SHARED BY: Jim Bodle 3/93
Source from luhu.jp