Beef Tenderloin Recipe With Marsala

Beef Tenderloin Marsala Gluten Free Paleo

WEBJul 29, 2019 · Here is what you will need for your Beef Tenderloin Marsala. 2 Large beef tenderloin steaks 1″ to 1 1/2″ thick. 1 1/2 tsp …

1. Take your Beef Tenderloin steaks out of the fridge and just let them get closer to room temperature as you get the veggies ready. Don't season them until just before you put them in the skillet. The salt will draw out some of the moisture and tend to make the steak drier when served. Trim any excess fat and put the trimmings in a skillet that is just large enough to handle the steaks.
2. Get your veggies ready. Cut the Baby Bella mushrooms in half then slice up the halves. Take a large onion and cut the ends off. Then cut it half through the root end. (that was the fuzzy end) and remove the skin. Then cutting with the grain-top to bottom-cut it into strips about 1/4" wide. Have a sprig of fresh rosemary waiting to be stripped of it's leaves on hand. If you don't have fresh rosemary about a tsp. of dried will work just fine. And, about two tbsp. butter. Even though the name of the dish says Beef Tenderloin Marsala you might want to use any red wine of your choice.
3. Put the skillet on at medium high. Salt, pepper and garlic powder both sides of the steaks and press the seasonings onto the meat with the flat of a knife.
4. When the fat trimmings start to sizzle rub them around the pan to get it coated and put the steaks in. At this heat the steaks are going to get well browned on the outside and stay very rare on the inside. When they are still quite soft to a poke with your finger remove them to a dish that will catch the drippings.

Preview

See Also:

Show details