Shelly's Recipe

BEEF TENDERLOIN WITH MARSALA

Category: Roasts/Tenderloin - Beef

3 tsp butter, plus 3 tbsp, melted
2 oz sliced pancetta or bacon
1 onion, thinly sliced
6 (1 inch) slices fillet mignons, about 2 1/4 lbs
Salt and pepper, to taste
3/ cup dry Marsala
1/2 cup beef stock

Heat 3 tsp butter and pancetta in a skillet large enough to hold meat in one layer. Saute until golden brown. Add onion and saute until golden. Remove pancetta and onion with a slotted spoon. Reserve bacon and discard onion.

Place 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 tope of reserved bacon on serving platter; keep warm. Boil sauce until slightly reduced, 2-3 minutes. Pour over steaks and serve. Serves 6