Recipe Background
Whatever the occasion, whether it be a special reason for celebration or the need for a Wednesday night boost to help get you to the weekend, it most definitely always calls for a special dinner treat. The exquisite Beef Tenderloin Marsala is just the right meal to celebrate what's good in life! With the deep, rich infusion of the creamy mushroom sauce flanking the perfectly tender beef tenderloin filets, this will be a welcomed savory getaway any day! Take the time to enjoy yourself because every day is a special day, especially when Beef Tenderloin Marsala is on your plate! You will be so glad you did!
Whatever the occasion, whether it be a special reason for celebration or the need for a Wednesday night boost to help get you to the weekend, it most definitely always calls for a special dinner treat. The exquisite Beef Tenderloin Marsala is just the right meal to celebrate what's good in life! With the deep, rich infusion of the creamy mushroom sauce flanking the perfectly tender beef tenderloin filets, this will be a welcomed savory getaway any day! Take the time to enjoy yourself because every day is a special day, especially when Beef Tenderloin Marsala is on your plate! You will be so glad you did!
Ingredients
For the filets:
- 1 tablespoon olive oil
- 4 beef tenderloin filets
- 1 tablespoon steak seasoning
For the sauce:
- 2 tablespoons butter
- 1 small sweet onion diced
- 1 tablespoon garlic minced
- 8 ounces white button mushrooms sliced
- 1/2 cup dry Marsala cooking wine
- 1/4 cup teriyaki sauce
- 1 cup beef stock unsalted
- 1/4 teaspoon black pepper
- 2 tablespoons flour
- water to taste
- 2 tablespoons heavy cream
- roasted broccoli to taste, for serving
- garlic mashed potatoes to taste, cooked and warm, for serving
Directions
- Preheat the oven to 400 degrees F.
- Heat a cast-iron skillet over medium-high heat and add the olive oil.
- Rub the tenderloin filets with the steak seasoning, place them into the cast-iron skillet, and sear on all sides.
- Transfer the skillet into the oven and roast, checking on the filets frequently, until a thermometer inserted into the center of them reads at least 135 degrees F for medium-rare, about 3-5 minutes.
- Carefully transfer the filets from the oven and cover with foil to keep them warm.
- While the filets are cooking, in a large skillet over medium heat, melt the butter.
- Add the onion to the butter and sauté until it is tender.
- Add the garlic and the mushrooms to the onion and sauté for 3 minutes.
- Add the wine, the teriyaki sauce, the beef stock, and the pepper to the onion mixture and cook until the mushrooms are tender, about 10 minutes.
- In a small bowl, mix the flour with just enough of the water to create a paste.
- Add the flour mixture to the wine mixture and stir over medium heat until it thickens.
- Add the heavy cream to the sauce mixture and stir for 2 minutes over low heat.
- Uncover the skillet and spoon the sauce over the filets.
- Serve the filets with the broccoli and the mashed potatoes.
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