Beef Tenderloin with Marsala Sauce
Main Dishes • French
Description
Beef tenderloin with Marsala sauce
Ingredients
- Carrot 2 pieces
- Celery stalk 2 pieces
- Onion 1 head
- Brandy 3 tablespoons
- Red Wine Vinegar 10 fl oz
- Muscat Wine 25 fl oz
- Veal broth 25 fl oz
- Veal Tenderloin 25 oz
- Butter 0 oz
- Olive Oil to taste
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Heat a tablespoon of olive oil in a pot over medium heat, add diced carrots, celery, and onion, and sauté for five minutes. Pour in the brandy and ignite.
Step 2
When the flame goes out, add the vinegar, wine, broth, and a tablespoon of ground black pepper. Simmer the sauce over low heat for one and a half hours until reduced by two-thirds. Strain.
Step 3
Cut the tenderloin into four pieces of 170 grams each. Heat a tablespoon of olive oil in a skillet and sear the meat for seven minutes on each side, then transfer to a plate. Lower the heat to medium and pour the sauce into the skillet, add the butter, stir, heat through, and drizzle over the beef.
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