Beef Tenderloin Marsala
Beef Tenderloin Marsala? Who’d a thunk it? I grew up in New Jersey just knowing about veal and chicken marsala. Then we did some pork tenderloin marsala and that turned out real good. Beef Tenderloin Marsala isn’t an original idea on our part. There are other recipes out there but we hope you try it this way and like it. We sure did!
“Isn’t making a smoking section in a restaurant like making a peeing section in a swimming pool?”
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 salt
- 1 1/2 tsp.black pepper
- 1 tsp garlic powder
- 1/2 large onion cut into strips
- 4 baby portabella mushrooms sliced
- 1 sprig fresh rosemary or 1 tsp dried
- 3/4 cup red wine
How to make your Beef Tenderloin Marsala
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 the steaks 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.
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 cut with the grain, top to bottom, into strips about 1/4″ wide. Have a sprig of fresh rosemary on hand. If you don’t have fresh rosemary about a teaspoon of dried will work just fine. And, about two tablespoons of butter. Pour yourself a glass of your favorite red wine. Even though the name of the dish says Beef Tenderloin Marsala you might want to use any red wine of your choice. Marsala is a sweet wine that originated in Sicily so you might like something drier. You, of course, might want to sample some of the wine as you cook just to make sure it’s ok. 😉
“I always cook with wine. Sometimes I even put some in the food.” Groucho Marx
Put the skillet on at medium high. Salt (optional), pepper and garlic powder both sides of the steaks and press the seasonings onto the meat with the flat of a knife.
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.
Turn the heat down to medium and add the butter and all the vegetables. Sprinkle a pinch each of salt (optional) and pepper.
Toss a few times as they cook. When the Onions get translucent add the wine. You didn’t drink it all up did you? Bring the wine to a simmer and reduce the heat to medium low.
Put the steaks and the drippings back in the pan and turn them a few times as the wine reduces a little. About 3-4 minutes. Then serve the steaks with the sauce and veggies topping them off. Garnish with little bit of dried parsley flakes, if you wanna.
That is sautéed spinach joining the Beef Tenderloin Marsala. More of that red wine and some garlic bread makes everything just right.
Here’a a little story about the first time that I took Gammy out on a date. And what we had for dinner. And to keep it a little more simple sometimes we have our beef tenderloin with caramelized onions.
Beef Tenderloin Marsala
Ingredients
- 2 Beef tenderloin steaks 1" to 1-1/2" thick
- 1 1/2 tsp. salt
- 1 1/2 tsp. black pepper
- 1 tsp. garlic powder
- 1/2 large onion cut into strips
- 4 baby bella mushrooms sliced
- 1 sprig fresh rosemary or 1 tsp. dried
- 3/4 cup red wine
Instructions
- 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.
- 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.
- 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.
- 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.
- Turn the heat down to medium and add the butter and all the vegetables. Sprinkle a pinch each of salt and pepper.
- Toss a few times as they cook. When the Onions get translucent add the wine. Bring the wine to a simmer and reduce the heat to medium low.
- Put the steaks and the drippings back in the pan and turn them a few times as the wine reduces a little. About 3-4 minutes. Then serve the steaks with the sauce and veggies topping them off. Garnish a with little bit of dried parsley flakes if you wanna.
- That is sautéed spinach joining the Beef Tenderloin Marsala. More of that red wine and some garlic bread makes everything just right.
Notes
