Grilled Beef Tenderloin With Marsala Mushroom Sauce Food

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.

SIRLOIN STEAK WITH MUSHROOM MARSALA SAUCE

Steps:

• Begin the Marsala sauce by heating the olive oil in a large saute pan. Cook the shallots (or onion) and mushrooms gently until they become translucent. Deglaze the pan with the wine and add the stock and fresh thyme. Allow to reduce by two-thirds.
• Preheat the grill to medium-high heat and season meat on both sides with salt and pepper. Sear the meat on both sides, and grill to about 128 degrees F internal temperature for medium-rare. Remove meat from grill and let rest.
• Strain Marsala sauce and whisk in butter to finish. Season with salt and pepper, as needed. Spoon the sauce over the grilled steaks, garnish with chopped chives, and serve.

BEEF TENDERLOIN FILET WITH MUSHROOM SAUCE

Steps:

• For the beef tenderloin: Preheat a saute pan or cast-iron skillet over high heat. Lightly oil the steaks. Place the steaks in the very hot pan and get a good sear on both sides. Cook for 6 to 7 minutes per side for medium-rare. Remove the steak from the pan and let rest in a warm spot for 7 to 8 minutes.
• For the mushroom sauce: Drain the fat from the pan. Add the shallots, bring the pan to a medium heat and season with salt. Cook the shallots for 3 to 4 minutes, and then add in the garlic. Cook the garlic and shallots together for 2 to 3 minutes.
• Add the mushrooms, season with salt and stir to coat with the oil. Cook the mushrooms until they look soft and wilted, 4 to 5 minutes.
• Add the veal demi-glace. Bring to a boil and reduce to a simmer and simmer for 4 to 5 minutes; the consistency should be almost as thick as gravy. If it is still thin, let it simmer for another couple of minutes until it does thicken.
• Check the consistency by coating a spoon with the sauce, turn the spoon over and draw a line down the middle of the spoon with your finger. If your finger leaves a track down the spoon without moving, then it is ready! Taste and adjust the salt, if needed.
• For the twice-baked potato mash and green beans: Add the potatoes to a pot of salted water. Turn the heat to medium and cook until the potatoes are fork tender, 20 to 25 minutes. Drain the potatoes well and pass through a food mill or ricer. Stir in the sour cream and heavy cream. Fold in the broccoli and Cheddar. Taste and season with salt as needed.
• Bring a pot of salted water to a boil. Add the green beans and cook until just tender, about 2 minutes. Remove from the water and immediately add to a salted ice bath. Heat the olive oil in a medium saute pan. Add green beans and saute quickly until heated through.
• Serve the filets with the mushroom sauce on top and the twice-baked potato mash and green beans on the side.

PORK TENDERLOIN WITH DIJON MARSALA SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat pork tenderloins generously with mustard. Oil a 9x13 inch baking dish.
• Heat oil in a large skillet over medium-high heat. Arrange tenderloins in pan, and brown the meat. Turn to brown evenly. Transfer meat to prepared baking dish.
• Bake in preheated oven for 20 minutes. Turn, and continue cooking for 20 minutes, or until desired doneness.
• Meanwhile, melt butter over medium heat in the same pan used to cook the pork. Cook shallots in butter until soft. Stir in Marsala, mustard, and cream, and cook until volume of liquid is reduced by half.
• Slice pork, and place on a serving dish. Spoon sauce over meat, and serve.

BEEF TENDERLOIN ROAST WITH MUSHROOM SAUCE

Steps:

• Preheat oven to 450 Degrees F.
• Pat the meat dry and place it on a rack in a baking pan.
• Roast for 35 minutes or until the meat registers 125 degrees F. to 130 degrees F. on an instant read thermometer.
• Cook longer if less rare meat is desired.
• Saute the onion in butter in a small skillet.
• Add the mushrooms and cook 5 minutes or until browned.
• Stir in the flour.
• Add the remaining ingredients; mix well.
• Cook over medium heat, stirring until thickened.
• Serve the sauce with the beef.

BEEF TENDERLOIN IN MUSHROOM SAUCE

Steps:

• In a large skillet, heat 2 tablespoons butter and oil over medium-high heat; cook steaks to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 5-6 minutes per side. Remove from pan, reserving drippings; keep warm., In same pan, heat drippings and remaining butter over medium-high heat; saute mushrooms and green onion until tender. Stir in flour, salt and pepper until blended; gradually stir in broth and, if desired, browning sauce. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with steaks.

MUSHROOM BEEF TENDERLOIN

Steps:

• In a large skillet, saute mushrooms in 3 tablespoons butter for 6-8 minutes or until tender. Stir in the flour, salt and pepper until blended. Gradually add the cream. Bring to a gentle boil; cook and stir for 1-2 minutes or until thickened. Stir in parsley; set aside and keep warm., Meanwhile, in another large skillet, heat the remaining butter over medium-high heat. Cook steaks for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with the mushroom sauce.