Recipe(tried): Grilled Beef Tenderloin with Marsala-Mushroom Sauce
Main Dishes - Beef and Other MeatsGRILLED BEEF TENDERLOIN
WITH MARSALA-MUSHROOM SAUCE
4 tablespoons (1/2 stick) butter, divided use
1 cup chopped leek, white and pale green parts only
4 teaspoons minced garlic
4 cups sliced mixed fresh mushrooms; oyster, stemmed portobella, etc.
2/3 cup dry marsala
2/3 cup beef stock or canned broth
4 beef tenderlion steaks (8 oz each)
Olive oil
Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add leek and garlic and saute until almost tender, about 5 minutes.
Increase heat to medium-high. Add mushrooms and saute until golden brown, about 6 minutes.
Add Marsala and stock and boil until liquid is reduced by half, about 4 minutes.
Strain sauce, reserving mushrooms. (Can be prepared 1 day ahead. Cover strained sauce and mushrooms separately and chill.)
Prepare barbecue (medium-high heat) or preheat broiler. Brush steaks with olive oil. Sprinkle with salt and pepper. Grill to desired doneness, about 4 minutes per side for medium-rare. Transfer to platter and tent with foil.
Bring sauce to simmer in a skillet. Remove from heat and gradually whisk in remaining 2 tablespoons butter. Add reserved mushrooms and stir over low heat until mushrooms are heated through, about 2 minutes. Season to taste with salt and pepper.
Place steaks on plates. Spoon sauce and mushrooms over and serve.
Makes 4 servings
WITH MARSALA-MUSHROOM SAUCE
4 tablespoons (1/2 stick) butter, divided use
1 cup chopped leek, white and pale green parts only
4 teaspoons minced garlic
4 cups sliced mixed fresh mushrooms; oyster, stemmed portobella, etc.
2/3 cup dry marsala
2/3 cup beef stock or canned broth
4 beef tenderlion steaks (8 oz each)
Olive oil
Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add leek and garlic and saute until almost tender, about 5 minutes.
Increase heat to medium-high. Add mushrooms and saute until golden brown, about 6 minutes.
Add Marsala and stock and boil until liquid is reduced by half, about 4 minutes.
Strain sauce, reserving mushrooms. (Can be prepared 1 day ahead. Cover strained sauce and mushrooms separately and chill.)
Prepare barbecue (medium-high heat) or preheat broiler. Brush steaks with olive oil. Sprinkle with salt and pepper. Grill to desired doneness, about 4 minutes per side for medium-rare. Transfer to platter and tent with foil.
Bring sauce to simmer in a skillet. Remove from heat and gradually whisk in remaining 2 tablespoons butter. Add reserved mushrooms and stir over low heat until mushrooms are heated through, about 2 minutes. Season to taste with salt and pepper.
Place steaks on plates. Spoon sauce and mushrooms over and serve.
Makes 4 servings
MsgID: 3155918
Shared by: LazSwann
In reply to: Recipe: Recipes for National Grilling Month - 07...
Board: Daily Recipe Swap at Recipelink.com
Shared by: LazSwann
In reply to: Recipe: Recipes for National Grilling Month - 07...
Board: Daily Recipe Swap at Recipelink.com
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