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Tenderloin Steaks With Mushroom, Marsala Sauce
At a Glance
- Prep
- 15 minutes
- Cook
- 14 minutes
- Total
- 30 min
- Yield
- 4.00 serving(s)
Categories
- Main Course
Cuisine
- American
Cooking Method
- pan fry
Difficulty
- Medium
Dietary
- Beef
Allergens
- Possible Milk — check ingredient labels
- Possible Molluscs — check ingredient labels
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Tenderloin Steaks With Mushroom, Marsala Sauce brings together 4 tablespoons butter, divided, 1 cup chopped leek (white and pale green parts, only), 4 teaspoons minced garlic in a practical dish for home cooking. It takes about 30 min to prepare and cook. It makes approximately 4 servings.
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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
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Instructions
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.
Add remaining 2 tablespoons of butter and stir until butter is melted and well incorporated.
Season to taste with salt and pepper.
While sauce is cooking, 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.
Place steaks on plates.
Spoon sauce and mushrooms over and serve.
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