Beef tenderloin with marsala
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Beef tenderloin with marsala
  Beef    Tenderloin    Italian    Pork  
Last updated 6/12/2012 12:55:48 AM. Recipe ID 17790. Report a problem with this recipe.
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      Title: Beef tenderloin with marsala
 Categories: Italian, Beef, Pork
      Yield: 6 Servings
      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.

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Recipe ID 17790 (Apr 03, 2005)

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