Wednesday, July 13, 2016

Beef Tenderloin with Rosie's Marsala Sauce

Beef Tenderloin with Rosie's Marsala Sauce




1 (19 oz) Jar Rosie's Marsala Sauce
4 (6 to 8 oz) beef tenderloin steaks
Salt and fresh ground pepper to taste
1/4 Cup shallots, minced
10 ops sliced portabella mushrooms
4 TBS extra-virgin olive oil


Season Tenderloins with salt and pepper to taste.  Heat 2 Tablespoons of oil in a large skillet or Grill Pan over medium-high heat until hot but not smoking.  Cook the tenderloins to desired doneness, about 4 minutes per side for medium-rare.  Transfer steaks to plates.  
Add 2 Tablespoons oil the the pan over medium heat until hot; add shallots, and sauté 4 minutes or until tender.
Heat the Rosie's Marsala Sauce and Bring to a low simmer.  Spoon the Marsala sauce and mushrooms over the beef tenderloins.  


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