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.