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How To make Beef Tenderloin with Marsala
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
How To make Beef Tenderloin with Marsala's Videos
Kitchen Clips: Making Beef Marsala at Casa Di Lisa in Agawam
Casa Di Lisa chef Fred Santaniello takes us through the steps of making his Beef Marsala. (Don Treeger / The Republican)
Making a Marsala Sauce QUICK!!!!!!
Learn How To Make a Quick Marsala Sauce
Wondering what to make tonight.... I got you covered use this Marsala sauce to top on Chicken, Steak, Pork or even Vegetables. Keep in mind in the video was portion for 10 people but below is for a serving of 4 people
2 tablespoons Butter
1/4 cup onion, diced
1 tablespoon garlic, chopped
1/2 pound mushrooms, sliced
1/2 cup Marsala wine
1 1/2 cups Beef / Chicken / Vegetable stock
1 Lemon sliced
Salt and pepper, to taste
3 tablespoons flour
1/2 cup of water
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Pork Tenderloin with Mustard Cream Sauce (quick pork fillet recipe)
Here's one of those gold nugget recipes that proves you can make something really incredible with very few ingredients! It's a Pork Tenderloin with a Mustard Cream Sauce that tastes way more sophisticated than the 3 ingredients it calls for.
This sauce really is excellent for pork fillets - elegant enough for company, but quick enough for dinner tonight!
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Beef Tenderloin Recipes
Beef tenderloin recipes do not have to be complicated. Today's recipe calls for just a few simple ingredients and it will rival any steak on any restaurant menu.
Let's go over a few tips about steak cuts and beef tenderloin. The USDA top three grades of beef are prime, choice and select. Only about 2-3 percent of the beef sold in the U.S. is prime, which also has the most marbling.
What is marbling? When choosing your steaks, pay close attention to the marbling. Marbling is the little flakes of fat within the muscle. When steaks are cooked at a high temperature, the marbling melts, creating a tender, juicy steak. The more marbling a steak has, the better it will taste.
The beef tenderloin is a non weight-bearing muscle, which receives very little exercise and is why it's so tender. There is only 4-6 pounds of beef tenderloin per steer, which is another reason it's so expensive.
Beef Tenderloin with Marsala and Shallot Pan Jus
2 beef tenderloin steaks
Sea salt
Fresh cracked pepper
Sauce:
1/2 cup water
1 teaspoon tomato paste
1/4 cup Marsala wine
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce
To finish:
1 small shallot, minced and set aside
1 tablespoon butter, set aside
Mix sauce ingredients (except for shallot and butter) in a bowl and set aside.
Preheat pan on high. Add 2 tablespoons extra virgin olive oil. Add steaks and lower heat to medium. Turn steaks after 3-5 minutes. To sear edges, set steaks on their side. Check doneness of the other side after 3-5 minutes. The steaks will continue to cook once you remove them — a term known as carry-over cooking.
Remove steaks, and using the same pan, add diced shallots to pan. Scrape the meat off the bottom of the pan. Add sauce mix and turn pan back to high. Cook until it has reduced by half. Next, finish the sauce and add 1 tablespoon of butter to the sauce. This will help thicken it a bit more and give the sauce a nice shine.
Serve on top homemade french fries and top steak with your homemade sauce. When I served this steak for our neighbors, they said they could have practically cut it with their finger.
Enjoy! SUBSCRIBE!
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British Rose Veal with Marsala sauce | The F Word
Season 4 of 6 of The F Word with Gordon Ramsay and celebrity cooking brigades.
Gordon Ramsay prepares Britsh Rose veal with marsala sauce .
#TheFWord #GordonRamsay #Food #Cooking .
Easy Classic Beef Stroganoff Recipe - Natasha's Kitchen
Learn how to cook Classic Beef Stroganoff, with tender strips of beef and mushrooms, in an incredible creamy sauce. This is an easy and excellent 30 minute dinner.
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????HOMEMADE BEEF STROGANOFF INGREDIENTS:
1 lb top sirloin steak
2 Tbsp olive oil
2 Tbsp butter
1/2 medium onion, finely chopped
1/2 lb brown mushrooms, thickly sliced
1 garlic cloves, minced
1 Tbsp all-purpose flour
1 cup beef broth
3/4 cup heavy whipping cream
1/4 cup sour cream
1 Tbsp Worcestershire sauce
1/2 tsp dijon mustard
1/2 tsp salt
1/4 tsp black pepper
Green onion to garnish
8-12 oz Egg noodles, to serve
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