Beef Tenderloin With Marsala Recipes

Steps:

• If using dried morels, place in 2-cup measuring cup. Add enough hot water to reach 1 1/2-cup mark; let soak until soft, about 20 minutes. Drain, reserving 1/2 cup soaking liquid. Cut morels in half if large.
• Meanwhile, sprinkle steaks with salt and pepper. Melt 1 tablespoon butter in medium nonstick skillet over medium-high heat. Add steaks and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plates.
• Add remaining 1 tablespoon butter to skillet; add morels and green onions and sauté until tender, 3 to 4 minutes. Add cream, 1 tablespoon tarragon, Marsala, and reserved 1/2 cup morel soaking liquid or beef broth; simmer until thickened to light sauce consistency, about 5 minutes. Season with salt and pepper. Pour sauce over steaks, sprinkle with remaining 1 teaspoon tarragon, and serve.

Steps:

• Heat 3 teaspoons 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 and pepper.
• Add melted butter, wine and stock and lower heat.
• Cook 2 more minutes 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.
• NOTE: May substitute 2 ounces of bacon for pancetta.