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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
pork tenderloin medallions with a mushroom marsala sauce
this video we make up a banging pork tenderloin medallions over pasta with a delicious mushroom marsala sauce.
Link to the recipe i somewhat followed.
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Italian Roast Beef With Marsala And Onions
Juicy and delicious Italian Roast beef served with a super simple marsala and onion gravy. This family roast is super simple to prepare made with just four ingredients and ready in under 2 hours! Serve with roasted potatoes and your favourite sides.
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Ingredients
2 lb bottom round or rump roast beef fat trimmed off (1kg, silverside UK)
1.5 cups Marsala fortified wine (350ml)
1 onion cut in half and sliced
2 sprigs rosemary chopped
3-4 fresh sage leaves chopped
1-2 tablespoon olive oil
Salt and pepper for seasoning
Instructions
Preheat the oven to 350°F/180°C.
Make sure the fat is trimmed off of the beef and season it well with salt and pepper.
Heat the oil in a Dutch Oven on a medium heat (or ovenproof pot with a lid), once hot add the beef and brown it on all sides, remove to a plate and set aside.
Add the sliced onion and chopped herbs to the pot (add a little extra olive oil if needed) and saute on a medium heat for 5 minutes until softened.
Add the beef back to the pot and pour over the marsala. Cover with a lid and cook in the oven for 25 minutes turn the beef round, cover again and cook for a further 25 minutes (see notes for internal temperatures if needed).
Once cooked, remove from the oven and set the beef on a plate or cutting board covered with aluminium foil to rest for at least 15-20 minutes. It’s important to let the beef rest so it doesn’t dry out.
Five minutes before serving heat the marsala sauce and onions on a medium heat to reduce slightly.
Cut the beef into slices and serve on plates topped with onions and the marsala sauce.
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)
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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Easy Creamy Mushroom Sauce | Chef-Jean Pierre
Hello There Friends, today I am going to demonstrate how to make my fabulous Mushroom Sauce! I am revamping the Sauce Collection with the Mushroom Sauce being the first of the bunch. This Mushroom Sauce can be served with anything you want! And if you are worried that you don't like mushrooms then try my technique in cooking them! Let me know what you think in the comments below.
RECIPE LINK:
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PRODUCTS USED BY CHEF:
❤️ Reduction Sauce Pan:
❤️ Porcini Salt:
❤️ Traditional 18 year Old Balsamic Vinegar:
❤️ Instant read Thermometer:
❤️ Silicone Spatulas Set of 3:
❤️ Silicone Baking Mat:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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✴️CHICKEN RECIPES:
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Take your steak to a whole new level!
Who doesn't love a juicy, slightly charred steak, served up with a mountain of chips (or saute potatoes if you're feeling posh) and some nice green veg!
It's one of my favourite weekend dinners, and it's made even better with the addition of one of these delicious sauces (ok, one is a garlic butter, but that works fab too!).
Most of these sauces can be made while your steak is resting, so your steak will be perfectly rested and ready to serve when that sauce is ready.
Free printable recipes are available on our site:
------Video Contents------
00:00 - Intro
00:30 - Peppercorn Sauce
01:44 - Red Wine Jus
02:56 - Mushroom Sauce
04:06 - Diane Sauce
05:17 - Garlic Butter
06:21 - Blue Cheese Sauce
07:15 - See You Next Time
#CookingShow #Recipe Sauces