Beef Tenderloin With Marsala Food

BEEF TENDERLOIN WITH MARSALA

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.

PORK TENDERLOIN WITH MARSALA SAUCE

Steps:

• Whisk flour, salt, and pepper together in a medium bowl. Dredge tenderloins in the mixture until coated.
• Heat 2 tablespoons oil and butter in a large skillet over medium heat until butter has melted. Sear tenderloins in the skillet until browned on all sides, 5 to 7 minutes. Remove tenderloins to a paper towel-lined plate.
• Add mushrooms to the same skillet, adding more oil if needed. Cook until soft, 5 to 7 minutes. Remove to a bowl and drain excess liquid from the skillet.
• Add onion and garlic to the skillet with more oil if needed. Cook until translucent, about 5 minutes. Remove and toss on top of the mushrooms. Turn off the heat.
• Pour 1/2 cup Marsala wine into the skillet and scrape any browned bits of food off the bottom of the pan with a wooden spoon. Add brown gravy, beef broth, and onion-mushroom mixture. Add tenderloins and turn to coat all sides. The liquid should nearly cover the meat.
• Turn heat to medium-low and simmer until slightly pink in the center, about 30 minutes; the meat should be cooked through but not shredding apart. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Remove tenderloins. Stir the sauce and add more wine if desired.
• Slice tenderloins and set on a platter. Pour Marsala sauce over top and serve.

BEEF TENDERLOIN WITH MORELS AND TARRAGON-MARSALA SAUCE

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.

TENDERLOIN STEAKS WITH MUSHROOM, MARSALA SAUCE

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.