Indulge in the symphony of flavors that is grilled beef tenderloin, masterfully paired with a rich and savory Marsala mushroom sauce. This exquisite dish, a testament to culinary artistry, tantalizes the taste buds with its tenderloin steak grilled to perfection, exuding an irresistible aroma that beckons you to partake in its delectable offerings. The accompanying sauce, a harmonious blend of Marsala wine, savory mushrooms, and a touch of cream, elevates the beef tenderloin to new heights, creating a symphony of flavors that will leave you craving for more. This article presents a comprehensive guide to preparing this culinary masterpiece, complete with a detailed recipe for both the grilled beef tenderloin and its delectable Marsala mushroom sauce. Embark on a culinary journey as we unveil the secrets behind this delectable dish, transforming your kitchen into a haven of gastronomy.
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BEEF TENDERLOIN WITH MUSHROOM SAUCE
Broiled to perfection, these peppered steaks from Teresa Seaman of Pickerington, Ohio are draped with a wine and mushroom sauce for spectacular results.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Rub pepper onto both sides of steaks. Grill, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a large skillet, saute mushrooms in butter for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually stir in the broth, wine and salt. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Serve with steaks.
Nutrition Facts :
BEEF TENDERLOIN FILET WITH MUSHROOM SAUCE
Steps:
- For the beef tenderloin: Preheat a saute pan or cast-iron skillet over high heat. Lightly oil the steaks. Place the steaks in the very hot pan and get a good sear on both sides. Cook for 6 to 7 minutes per side for medium-rare. Remove the steak from the pan and let rest in a warm spot for 7 to 8 minutes.
- For the mushroom sauce: Drain the fat from the pan. Add the shallots, bring the pan to a medium heat and season with salt. Cook the shallots for 3 to 4 minutes, and then add in the garlic. Cook the garlic and shallots together for 2 to 3 minutes.
- Add the mushrooms, season with salt and stir to coat with the oil. Cook the mushrooms until they look soft and wilted, 4 to 5 minutes.
- Add the veal demi-glace. Bring to a boil and reduce to a simmer and simmer for 4 to 5 minutes; the consistency should be almost as thick as gravy. If it is still thin, let it simmer for another couple of minutes until it does thicken.
- Check the consistency by coating a spoon with the sauce, turn the spoon over and draw a line down the middle of the spoon with your finger. If your finger leaves a track down the spoon without moving, then it is ready! Taste and adjust the salt, if needed.
- For the twice-baked potato mash and green beans: Add the potatoes to a pot of salted water. Turn the heat to medium and cook until the potatoes are fork tender, 20 to 25 minutes. Drain the potatoes well and pass through a food mill or ricer. Stir in the sour cream and heavy cream. Fold in the broccoli and Cheddar. Taste and season with salt as needed.
- Bring a pot of salted water to a boil. Add the green beans and cook until just tender, about 2 minutes. Remove from the water and immediately add to a salted ice bath. Heat the olive oil in a medium saute pan. Add green beans and saute quickly until heated through.
- Serve the filets with the mushroom sauce on top and the twice-baked potato mash and green beans on the side.
GRILLED BEEF TENDERLOIN WITH HERB-GARLIC-PEPPER COATING
Rosemary, thyme, and garlic season a whole beef tenderloin which is then grilled to a rosy pink.
Provided by USA WEEKEND Pam Anderson
Categories Main Dish Recipes Roast Recipes
Time 1h25m
Yield 13
Number Of Ingredients 7
Steps:
- Prepare beef: Trim off excess fat with a sharp knife. Fold thin tip end under to approximate the thickness of the rest of the roast. Tie with butcher's twine, then keep tying the roast with twine every 11/2 to 2 inches (to help the roast keep its shape). Snip silverskin with scissors to keep roast from bowing during cooking. Then, mix oil, garlic, rosemary, thyme, pepper and salt; rub over roast to coat. Set meat aside.
- Either build a charcoal fire in half the grill or turn all gas burners on high for 10 minutes. Lubricate grate with an oil-soaked rag using tongs. Place beef on hot rack and close lid; grill until well-seared, about 5 minutes. Turn meat and close lid; grill until well-seared on second side, another 5 minutes.
- Move meat to the charcoal grill's cool side, or turn off burner directly underneath the meat and turn remaining one or two burners (depending on grill style) to medium. Cook until a meat thermometer inserted in the thickest section registers 130 degrees for rosy pink, 45 to 60 minutes, depending on tenderloin size and grill. Let meat rest 15 minutes before carving.
Nutrition Facts : Calories 364.3 calories, Carbohydrate 1.9 g, Cholesterol 88.9 mg, Fat 27.3 g, Fiber 0.5 g, Protein 26.5 g, SaturatedFat 9.1 g, Sodium 599 mg
BEEF TENDERLOIN IN MUSHROOM SAUCE
Just a skillet, a couple juicy steaks, fresh mushrooms and a few simple ingredients prove it doesn't take much fuss to fix a special meal for two. -Denise McNab, Warminster, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, heat 2 tablespoons butter and oil over medium-high heat; cook steaks to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 5-6 minutes per side. Remove from pan, reserving drippings; keep warm., In same pan, heat drippings and remaining butter over medium-high heat; saute mushrooms and green onion until tender. Stir in flour, salt and pepper until blended; gradually stir in broth and, if desired, browning sauce. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with steaks.
Nutrition Facts : Calories 417 calories, Fat 32g fat (17g saturated fat), Cholesterol 112mg cholesterol, Sodium 659mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 26g protein.
SIRLOIN STEAK WITH MUSHROOM MARSALA SAUCE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 55m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Begin the Marsala sauce by heating the olive oil in a large saute pan. Cook the shallots (or onion) and mushrooms gently until they become translucent. Deglaze the pan with the wine and add the stock and fresh thyme. Allow to reduce by two-thirds.
- Preheat the grill to medium-high heat and season meat on both sides with salt and pepper. Sear the meat on both sides, and grill to about 128 degrees F internal temperature for medium-rare. Remove meat from grill and let rest.
- Strain Marsala sauce and whisk in butter to finish. Season with salt and pepper, as needed. Spoon the sauce over the grilled steaks, garnish with chopped chives, and serve.
GRILLED BEEF TENDERLOIN
Provided by Food Network Kitchen
Categories main-dish
Time 18m
Yield 4 servings
Number Of Ingredients 14
Steps:
- A half-hour before cooking, remove the medallions from refrigerator.
- Sauce: Put the shallots, garlic, vinegar, and all the herbs in a food processor and pulse until herbs are minced, with the motor running slowly drizzle in the olive oil until you have a thick sauce. Season with salt and pepper and the sauce is ready to serve.
- Prepare a grill or a stove top grill pan with a medium-high heat fire.
- Brush meat lightly with olive oil and season with salt and pepper. Place medallions on the grill and cook, without moving, until nice grill marks appear, about 4 minutes. Turn the medallions and continue to grill until an instant-read thermometer inserted into the medallions sideways registers about 120 degrees F, about 3 to 4 minutes more. Set aside on a cutting board to rest for 5 minutes before serving.
- Divide medallions among plates and drizzle with some of the sauce. Serve. Pass the remaining sauce at the table.
GRILLED BEEF TENDERLOIN
It's important to set up direct and indirect heat zones when grilling this beef tenderloin. You want to sear the outside so that it has a nice crust without overcooking the meat. See our tips on setting up a charcoal grill.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 1h40m
Number Of Ingredients 4
Steps:
- Let beef stand at room temperature for 30 minutes. Heat a charcoal grill to medium-high, and set up direct and indirect heat zones. Rub beef with oil; season generously with salt and pepper. Sear on all sides over direct heat until caramelized, about 5 minutes per side.
- Transfer beef to indirect heat, and grill, covered, turning occasionally, until a thermometer inserted into the center registers 125 degrees for medium-rare, 20 to 30 minutes. (Grilling time will vary depending on thickness of tenderloin.) Remove beef from grill, and brush with mint-chive butter. Let stand for 15 minutes before serving; untie.
TENDERLOIN STEAKS WITH MUSHROOM, MARSALA SAUCE
Make and share this Tenderloin Steaks With Mushroom, Marsala Sauce recipe from Food.com.
Provided by TinTN
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 824, Fat 65.3, SaturatedFat 28.9, Cholesterol 191.6, Sodium 331.5, Carbohydrate 7.5, Fiber 1.2, Sugar 2.4, Protein 43.6
Tips:
- Choose a tenderloin steak that is at least 1 inch thick. This will ensure that it cooks evenly and stays juicy.
- Season the steak generously with salt and pepper. This will help to enhance the flavor of the meat.
- Sear the steak in a hot skillet over medium-high heat. This will create a nice crust on the outside of the steak while keeping the inside tender and juicy.
- Reduce the heat to medium-low and cook the steak for 5-7 minutes per side, or until it reaches your desired doneness. You can check the doneness of the steak by inserting a meat thermometer into the thickest part of the steak. The steak is done when it reaches an internal temperature of 135 degrees Fahrenheit for medium-rare, 145 degrees Fahrenheit for medium, and 155 degrees Fahrenheit for medium-well.
- Let the steak rest for 5-10 minutes before slicing and serving. This will allow the juices to redistribute throughout the steak, making it more tender and flavorful.
- Serve the grilled beef tenderloin with Marsala mushroom sauce. This recipe for Marsala mushroom sauce is easy to make and is the perfect complement to the grilled beef tenderloin.
Conclusion:
Grilled beef tenderloin with Marsala mushroom sauce is a delicious and elegant dish that is perfect for a special occasion dinner. The tenderloin steak is cooked to perfection and the Marsala mushroom sauce is rich and flavorful. This dish is sure to impress your guests and is a great way to show off your culinary skills.
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