Beef Tenderloin with Marsala Sauce

Main Dishes | French cuisine

⏳ Time

25 minutes + 1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Beef tenderloin with Marsala sauce

Ingredients

Carrot - 2 pieces
Celery stalk - 2 pieces
Onion - 1 head
Brandy - 3 tablespoons
Red Wine Vinegar - 8 fl oz
Muscat Wine - 25 fl oz
Veal broth - 25 fl oz
Veal Tenderloin - 24 oz
Butter - 1.4 oz
Olive Oil - to taste
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Heat a tablespoon of olive oil in a pot over medium heat, add diced carrots, celery, and onion, and sauté for five minutes. Pour in the brandy and ignite.

Step 2

When the flame goes out, add the vinegar, wine, broth, and a tablespoon of ground black pepper. Simmer the sauce over low heat for one and a half hours until reduced by two-thirds. Strain.

Step 3

Cut the tenderloin into four pieces of 170 grams each. Heat a tablespoon of olive oil in a skillet and sear the meat for seven minutes on each side, then transfer to a plate. Lower the heat to medium and pour the sauce into the skillet, add the butter, stir, heat through, and drizzle over the beef.