Best Beef Tenderloin With Marsala Recipes

Beef Tenderloin with Marsala image

Provided by Jennifer J @chocolate_cutie

Categories Beef

Number Of Ingredients 9

3 teaspoon(s) butter
3 tablespoon(s) butter, melted
2 ounce(s) pancetta
1 - onion, sliced
2.25 pound(s) filet mignon, in 1" slices
- "just a pinch" of salt
- "just a pinch" of pepper
3/4 cup(s) marsala
1/2 cup(s) beef stock

Steps:

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.
NOTE: May substitute 2 ounces of bacon for pancetta.

Roasted Beef Tenderloin image

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h15m

Yield 6

Number Of Ingredients 5

1 beef tenderloin (about 2 1/2 pounds)
1 tablespoon olive or vegetable oil
1/2 teaspoon coarsely ground pepper
1/2 teaspoon dried marjoram leaves
1/4 teaspoon coarse kosher salt, coarse sea salt or regular salt

Steps:

Heat oven to 425°F.
Turn small end of beef under about 6 inches. Tie turned-under portion of beef with string at about 1 1/2-inch intervals. Place beef on rack in shallow roasting pan. Brush with oil. Sprinkle with pepper, marjoram and salt. Insert meat thermometer so tip is in thickest part of beef.
Bake uncovered 40 to 50 minutes or until thermometer reads at least 140°F. Cover beef with tent of aluminum foil and let stand about 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°, and beef will be easier to carve.) Remove string from beef before carving.

Nutrition Facts : Calories 230, Carbohydrate 0 g, Cholesterol 80 mg, Fiber 0 g, Protein 30 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 170 mg

Tenderloin Steaks With Mushroom, Marsala Sauce image

Provided by TinTN

Categories Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

4 tablespoons butter, divided
1 cup chopped leek (white and pale green parts, only)
4 teaspoons minced garlic
4 cups sliced mixed fresh wild mushrooms, Oyster, stemmed portobello & stemmed shiitake
2/3 cup dry marsala
2/3 cup beef stock or 2/3 cup canned broth
4 (8 ounce) beef tenderloin steaks
olive oil

Steps:

Melt 2 tablespoons butter in heavy large skillet over medium-low heat.
Add leek and garlic and saute until almost tender, about 5 minutes.
Increase heat to medium-high. Add mushrooms and saute until golden brown, about 6 minutes.
Add Marsala and stock and boil until liquid is reduced by half, about 4 minutes.
Add remaining 2 tablespoons of butter and stir until butter is melted and well incorporated.
Season to taste with salt and pepper.
While sauce is cooking, prepare barbecue (medium-high heat) or preheat broiler.
Brush steaks with olive oil.
Sprinkle with salt and pepper.
Grill to desired doneness, about 4 minutes per side for medium-rare.
Place steaks on plates.
Spoon sauce and mushrooms over and serve.

Nutrition Facts : Calories 824, Fat 65.3, SaturatedFat 28.9, Cholesterol 191.6, Sodium 331.5, Carbohydrate 7.5, Fiber 1.2, Sugar 2.4, Protein 43.6

Beef Tenderloin with Morels and Tarragon-Marsala Sauce image

Provided by Bon Appétit Test Kitchen

Yield Makes 2 servings

Number Of Ingredients 7

1 1/2-ounce package dried morels, or 6 ounces fresh morels plus 1/2 cup beef broth
2 6-to 8-ounce beef tenderloin steaks
2 tablespoons (1/4 stick) butter, divided
3/4 cup chopped green onions
1/3 cup heavy whipping cream
1 tablespoon plus 1 teaspoon chopped fresh tarragon
1 tablespoon dry Marsala

Steps:

If using dried morels, place in 2-cup measuring cup. Add enough hot water to reach 1 1/2-cup mark; let soak until soft, about 20 minutes. Drain, reserving 1/2 cup soaking liquid. Cut morels in half if large.
Meanwhile, sprinkle steaks with salt and pepper. Melt 1 tablespoon butter in medium nonstick skillet over medium-high heat. Add steaks and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plates.
Add remaining 1 tablespoon butter to skillet; add morels and green onions and sauté until tender, 3 to 4 minutes. Add cream, 1 tablespoon tarragon, Marsala, and reserved 1/2 cup morel soaking liquid or beef broth; simmer until thickened to light sauce consistency, about 5 minutes. Season with salt and pepper. Pour sauce over steaks, sprinkle with remaining 1 teaspoon tarragon, and serve.