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BEEF TENDERLOIN WITH MARSALA

21.06.2008 | Author: Cook | Posted in Filet mignons
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BEEF TENDERLOIN WITH MARSALA


Servings: 6
Ingredients: 

  • 3 ts Butter, plus 3 T, melted
    • 

  • 2 oz Sliced pancetta (Italian
    • 

  • -dry-cured unsmoked bacon OR
    • 

  • 2 oz Bacon
    • 

  • 1    Onion, thinly sliced
    • 

  • 6    1 Inch Slices (about 2 1/4
    • 

  • -Lbs.) filet mignon
    • 

  • Salt and pepper to taste
    • 

  • 3/4 c  Dry Marsala
    • 

  • 1/2 c  Beef stock
    •

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

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