Quench MagazineBeef Tenderloin with Marsala | Beef | Quench Magazine
Savor a flavorful Beef Tenderloin with Marsala, cooked to perfection with pancetta and beef stock. Perfect for special occasions or dinner parties.
Ingredients
- 3 ts Butter, plus 3 T, melted
- 2 oz Sliced pancetta (Italian -dry-cured unsmoked bacon OR 2 oz Bacon
- 1 Onion, thinly sliced
- 6 1 Inch Slices (about 2 1/4 -Lbs.) filet mignon
- Salt and pepper to taste
- 3/4 c Dry Marsala
- 1/2 c Beef stock
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