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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
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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
????MORE BEEF RECIPES ????:
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Classic Beef Stew Recipe For Dinner -
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All Purpose Marsala Sauce
Here's a Marsala recipe you can keep in your freezer and use when needed. Please feel free to adapt it to your taste with more/other ingreedients and be sure to let us know how it came out.
Preparing the Perfect Tenderloin with Mushroom Marsala Sauce, Chef Randy, The Cutting Edge
Chef Randy, The Cutting Edge
Learn to cook like a professional chef in your own home kitchen
Chef Randy shows us how to cut a full tenderloin and prepare a great meal with a fresh homemade marsala sauce.
Then Chef Randy brings you into his kitchen to cook up a beautiful piece of tenderloin done sous vide style.
Special thanks to our friends at Jimmy P's for their donation of the tenderloin. Be sure to visit Jimmy P's in Naples.
Jimmy P's Butcher and Deli
1833 Tamiami Trail N, Naples, FL 34102
Also visit us on Facebook @ChefRandyTheCuttingEdge
Recipe Roast Beef with Marsala Gravy
Recipe - Roast Beef with Marsala Gravy
INGREDIENTS:
-1 (3 pound) boneless beef roast, such as bottom round or rump roast
●1 1/2 tablespoons kosher salt
●Freshly ground black pepper
●4 cloves garlic, cut into thick slivers
●1 1/4 cups water
●1 cup beef broth
●3/4 cup Marsala cooking wine
●Sprig fresh rosemary
●1 teaspoon all-purpose flour
●1 tablespoon butter
Veal Marsala (Scaloppine al Marsala)
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(All Recipes have step by step photos)
Veal Marsala is an Italian-American classic, veal cutlets in a rich and flavourful sauce made with Marsala wine, mushrooms and parsley. Super comforting and easy to make, serve it with mashed potatoes and green beans.
Ingredients
8 veal cutlets
¼ cup flour for dredging
2 tbsp butter 30g
2.5 cups Crimini mushrooms sliced (170g) aka chestnut mushrooms UK
2 cloves garlic finely chopped
1.5 cups chicken stock low sodium (375ml)
½ cup Marsala wine 125ml
1-2 tbsp fresh parsley finely chopped
2-3 tbsp olive oil
Salt and pepper
Instructions
Season the veal with salt and pepper and slightly press it in so it sticks. Sprinkle the flour on a plate and dredge each piece of veal in the flour until lightly coated, shake off any excess.
Heat the olive oil in a large skillet or frying pan and fry the veal for 1 minute on each side until browned and cooked through, you’ll need to do this in batches and add more oil as needed. Remove from the pan and set aside on a plate.
Add the butter to the pan, once melted add the mushrooms and sprinkle with a little salt. Fry the mushrooms for around 5-7 minutes until the excess moisture has been released and they start to cook down.
Add the garlic and fry for 1 more minute. Add the marsala and let it simmer until the liquid has reduced by half. Add 1.5 cups (375ml) of chicken stock.
Simmer the sauce for 5-7 minutes until it starts to thicken. Add the veal back into the pan to warm through.
Serve the veal with a sprinkling of freshly chopped parsley.
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Pork Tenderloin Marsala - NoRecipeRequired.com
Pork Marsala is a bit of a different twist on the more traditional Chicken Marsala. For this version, I use a pork tenderloin, that I cut into mediallions. The meat and lean, and very clean tasting. The marsala sauce is made in the traditional way with marsala wine, mushrooms and a few aromatic vegetables.
Because the medallions are fairly small, I like to serve 2 - 3 per person. The pork along with some great fresh green vegetables and a slide of rice potatoes, makes a easy meal, or is even great for a fancier dinner party.
To get the full write up and list of ingredients, visit my website at
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