Tenderloin Steak Marsala

Source: Delicious recipe from my life-long college friend Carol’s Cinagro Farm cookbook blend with some of my additional ingredients.
Beef
Christmas
Main Dishes
Summer Picnic
PREP TIME:
30 minutes

SERVES:

4

TOTAL COOKING TIME:

45 minutes
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INGREDIENTS
  • 4 beef tenderloin (approximately 4 oz) pieces
  • 2 tbsp unsalted butter
  • 2 scallions, chopped
  • 1/2 cup sweet onion, chopped
  • 2 gloves fresh garlic, diced
  • ½ cup beef broth
  • ½ cup dry Marsala wine
  • 1 tsp mushroom seasoning
  • 1 tbsp fresh chives, chopped
  • 1 cup shiitake mushrooms, sliced
  • 1 tsp onion powder
  • 1 tsp diced dry onion
  • 1 tbsp sesame oil
  • Pinch of Merlot salt
  • Corn starch slurry (2 tsp corn starch, 1 tbsp cold water)

DIRECTIONS

  1. 1.
    Using a mixing bowl, add beef tenderloin, mushroom seasoning, onion powder, diced dry onion, sesame oil and chopped chives. Mix well and let beef marinated for 30 minutes.
  2. 2.
    Using a non-stick sauce pan, melt butter over medium heat. Add garlic and cook until golden brown. Add scallions, sweet onion and shiitake mushrooms and cook for 1 minute.
  3. 3.
    Add Marsala wine, beef broth, Merlot salt and black pepper. Stir constantly until gravy boils. Add corn starch slurry. Stir constantly until sauce thickens. Remove from heat and set aside.
  4. 4.
    Using a cast iron pan, melt butter over medium heat. Broil marinated beef tenderloin to the desired level of doneness.
  5. 5.
    To serve, spoon marsala sauce over broiled beef tenderloin. Serve with rice pilaf and grilled asparagus (Optional).