Marsala Beef Tenderloin
Author: Kristen Barkley
Recipe type: Main Dish
This is a fool-proof way to cook beef tenderloin to ensure perfectly most and tender steak. The wine-onion reduction with thyme seasoning makes for a delicious, five-star flavor as well.
- 1 beef tenderloin, 1½ to 2 lbs
- 2 T olive oil
- 2 t fresh thyme, minced
- Sea salt, to taste
- Freshly ground pepper, to taste
- 2 T red onion, minced
- 1 c Marsala wine
- 2 1⁄2 T pasture butter
- Preheat oven to high broil.
- Brush beef with olive oil.
- Rub thyme, sea salt, and pepper all over tenderloin.
- Place meat on a shallow roasting pan just large enough to fit.
- Broil on high for 10-13 minutes for medium.
- Once it has reached desired amount of doneness, remove tenderloin from oven and place on a lipped carving board.
- Loosely cover with foil and let rest 15 minutes.
- While tenderloin is resting, heat pasture butter in a small pan on medium-high heat.
- Add red onion and cook until translucent (about 3-5 minutes).
- Add marsala wine a little bit at a time, stirring frequently.
- Reduce heat to medium-low and simmer for about 10 minutes until sauce begins to thicken.
- Cut beef into medallions and top with wine-onion reduction.
- Serve immediately.
Adapted from http://blog.williams-sonoma.com/beef-tenderloin-with-shallot-and-red-wine-reduction/