Tenderloin Steaks With Mushroom, Marsala Sauce |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Very easy yet so elegant. Perfect for company. Ingredients:
4 tablespoons butter, divided |
1 cup chopped leek (white and pale green parts, only) |
4 teaspoons minced garlic |
4 cups sliced mixed fresh wild mushrooms, oyster, stemmed portobello & stemmed shiitake |
2/3 cup dry marsala |
2/3 cup beef stock or 2/3 cup canned broth |
4 (8 ounce) beef tenderloin steaks |
olive oil |
Directions:
1. Melt 2 tablespoons butter in heavy large skillet over medium-low heat.
2. Add leek and garlic and saute until almost tender, about 5 minutes.
3. Increase heat to medium-high. Add mushrooms and saute until golden brown, about 6 minutes.
4. Add Marsala and stock and boil until liquid is reduced by half, about 4 minutes.
5. Add remaining 2 tablespoons of butter and stir until butter is melted and well incorporated.
6. Season to taste with salt and pepper.
7. While sauce is cooking, prepare barbecue (medium-high heat) or preheat broiler.
8. Brush steaks with olive oil.
9. Sprinkle with salt and pepper.
10. Grill to desired doneness, about 4 minutes per side for medium-rare.
11. Place steaks on plates.
12. Spoon sauce and mushrooms over and serve.
|
|