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Category: Beef I - Roasts, Tenderloins, Misc
Prep Time: Cook Time: Total Time:
4 tbsp butter
1 cup chopped leek (white and pale green parts only) or red onion
4 tsp minced garlic
4 cups sliced mixed fresh mushrooms (such as oyster, stemmed Portobello and stemmed shitake)
1 tbsp cracked peppercorns
1 cup dry Marsala
1 cup whipping cream
2/3 cup beef stock or canned broth
4 (8 oz) beef tenderloin steaks
Olive oil
Melt 2 tbsp butter in heavy large skillet over medium-low heat. Add leek and garlic and saute until almost tender, about 5 minutes. Increase heat to medium high. Add mushrooms and peppercorns; saute until golden brown, about 6 minutes. Add Marsala and bring to a boil; reduce. Simmer, uncovered, 8-10 minutes or until wine is reduced by about half and mushroom mixture is slightly thickened, stirring occasionally. Add cream and stock and heat just until tiny bubbles form around the edge; reduce the heat. Cook over medium-low heat, stirring occasionally for desired thickness, about 20-25 minutes. Strain sauce, reserving mushrooms. (Can be prepared 1 day ahead. Cover strained sauce and mushrooms separately and chill.)
Prepare barbecue (medium-high) heat or preheat broiler. Brush steaks with olive oil. Sprinkle with salt and pepper. Grill to desired doneness, about 4 minutes per side for medium-rare. Transfer to platter and tent with foil. Bring sauce to simmer in heavy large skillet. Remove skillet from heat. Gradually whisk in remaining 2 tbsp butter. Add reserved mushrooms and stir over low heat until mushrooms are heated through, about 2 minutes. Season to taste with salt and pepper. Place steaks on plates. Spoon sauce and mushrooms over and serve. Serves 4
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GRILLED BEEF TENDERLOIN WITH MARSALA-MUSHROOM SAUCE
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Category: Beef I - Roasts, Tenderloins, Misc
Prep Time: Cook Time: Total Time:
4 tbsp butter
1 cup chopped leek (white and pale green parts only) or red onion
4 tsp minced garlic
4 cups sliced mixed fresh mushrooms (such as oyster, stemmed Portobello and stemmed shitake)
1 tbsp cracked peppercorns
1 cup dry Marsala
1 cup whipping cream
2/3 cup beef stock or canned broth
4 (8 oz) beef tenderloin steaks
Olive oil
Melt 2 tbsp butter in heavy large skillet over medium-low heat. Add leek and garlic and saute until almost tender, about 5 minutes. Increase heat to medium high. Add mushrooms and peppercorns; saute until golden brown, about 6 minutes. Add Marsala and bring to a boil; reduce. Simmer, uncovered, 8-10 minutes or until wine is reduced by about half and mushroom mixture is slightly thickened, stirring occasionally. Add cream and stock and heat just until tiny bubbles form around the edge; reduce the heat. Cook over medium-low heat, stirring occasionally for desired thickness, about 20-25 minutes. Strain sauce, reserving mushrooms. (Can be prepared 1 day ahead. Cover strained sauce and mushrooms separately and chill.)
Prepare barbecue (medium-high) heat or preheat broiler. Brush steaks with olive oil. Sprinkle with salt and pepper. Grill to desired doneness, about 4 minutes per side for medium-rare. Transfer to platter and tent with foil. Bring sauce to simmer in heavy large skillet. Remove skillet from heat. Gradually whisk in remaining 2 tbsp butter. Add reserved mushrooms and stir over low heat until mushrooms are heated through, about 2 minutes. Season to taste with salt and pepper. Place steaks on plates. Spoon sauce and mushrooms over and serve. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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