* Exported from MasterCook *

Beef Tenderloin With Marsala

Recipe By : Quick Italian Cuisine International, 1984
Serving Size : 6 Preparation Time :0:00
Categories : Italian Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 ts Butter -- +3 tb, melted
2 oz Pancetta (Italian dry-cured
- unsmoked bacon) -- sliced -OR-
2 oz Bacon
1 Onion -- thinly sliced
6 sl Filet mignon (1") (2-1/4 lb)
Salt & pepper -- to taste
3/4 c Dry marsala
1/2 c Beef stock

Heat 3 ts 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 & pepper. Add melted butter, wine, and
stock and lower heat. Cook 2 minutes more 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.

Yield: 6 Servings

Posted by: Jim Bodle, Mar 1993


- - - - - - - - - - - - - - - - - -

Wherever you go, there you are!

--- MBSE BBS v1.1.7.2 (Linux-x86_64)
* Origin: Outpost BBS * Johnson City, TN (1:18/200)