BBS:      TELESC.NET.BR
Assunto:  5/27 Italian Beef 1
De:       Ben Collver
Data:     Wed, 27 May 2026 10:42:23 -0400
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*  Exported from  MasterCook  *

                       Beef Tenderloin With Marsala

Recipe By     : Quick Italian Cuisine International, 1984
Serving Size  : 6    Preparation Time :0:00
Categories    : Italian                          Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3       ts           Butter -- +3 tb, melted
   2       oz           Pancetta (Italian dry-cured
                        - unsmoked bacon) -- sliced -OR-
   2       oz           Bacon
   1                    Onion -- thinly sliced
   6       sl           Filet mignon (1") (2-1/4 lb)
                        Salt & pepper -- to taste
     3/4   c            Dry marsala
     1/2   c            Beef stock

  Heat 3 ts butter and pancetta or bacon in a skillet large enough to
  hold meat in one layer. Saute until golden brown. Add onion and
  saute until golden. Remove pancetta or bacon and onion with a
  slotted spoon. Reserve bacon and discard onion.

  Put beef slices in same skillet and pan-broil until quite brown,
  about 3 minutes on each side.

  Season to taste with salt & pepper. Add melted butter, wine, and
  stock and lower heat. Cook 2 minutes more on each side, turning
  once to coat slices with sauce. Remove meat, place on top of
  reserved bacon on serving platter, and keep warm. Boil sauce until
  slightly reduced, 2 to 3 minutes. Pour over meat and serve.

  Yield: 6 Servings

  Posted by: Jim Bodle, Mar 1993


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