Grilled Beef Tenderloin With Marsala Mushroom Sauce Recipes

BEEF TENDERLOIN WITH MUSHROOM SAUCE

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.

GRILLED BEEF TENDERLOIN WITH HERB-GARLIC-PEPPER COATING

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.

BEEF TENDERLOIN IN MUSHROOM SAUCE

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.

GRILLED BEEF TENDERLOIN WITH MARSALA-MUSHROOM SAUCE

Steps:

• Melt 2 tablespoons butter in heavy large skillet over meduim-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. Prepare barbecue (medium-high heat) or preheat broiler. Brush steaks with olive oil. Sprinke with salt and pepper. Grill to desired doneness, about 4 minutes per side for medium-rare. Transfer to platter and tent with foil. Bring sauce to simmer in heavy large skillet. Remove skillet from heat. Gradually whisk in remaining 2 tablespooon butter. Add reserved mushrooms and stir over low heat until mushrooms are heated through, about 2 minutes. Season to taste with salt and pepper. Place steaks on plates. Spoon sauce and mushrooms over and serve.

BEEF TENDERLOIN WITH MORELS AND TARRAGON-MARSALA SAUCE

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.

PORK TENDERLOIN WITH MARSALA SAUCE

Steps:

• Whisk flour, salt, and pepper together in a medium bowl. Dredge tenderloins in the mixture until coated.
• Heat 2 tablespoons oil and butter in a large skillet over medium heat until butter has melted. Sear tenderloins in the skillet until browned on all sides, 5 to 7 minutes. Remove tenderloins to a paper towel-lined plate.
• Add mushrooms to the same skillet, adding more oil if needed. Cook until soft, 5 to 7 minutes. Remove to a bowl and drain excess liquid from the skillet.
• Add onion and garlic to the skillet with more oil if needed. Cook until translucent, about 5 minutes. Remove and toss on top of the mushrooms. Turn off the heat.
• Pour 1/2 cup Marsala wine into the skillet and scrape any browned bits of food off the bottom of the pan with a wooden spoon. Add brown gravy, beef broth, and onion-mushroom mixture. Add tenderloins and turn to coat all sides. The liquid should nearly cover the meat.
• Turn heat to medium-low and simmer until slightly pink in the center, about 30 minutes; the meat should be cooked through but not shredding apart. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Remove tenderloins. Stir the sauce and add more wine if desired.
• Slice tenderloins and set on a platter. Pour Marsala sauce over top and serve.

BEEF TENDERLOIN STEAK WITH MUSHROOMS AND MADEIRA

Steps:

• Melt 2 tablespoons butter in a large heavy skillet over medium heat (I make this on my electric frypan).
• Add in the mushrooms; saute until tender (about 10 minutes).
• Add in shallots with HALF the minced garlic; saute for about 3 minutes.
• Add in thyme and season with salt and pepper; transfer the mushrooms to a bowl.
• Melt remaining 2 tablespoons butter with 2 tablespoons oil in the same skillet over medium-high heat.
• Season steaks with salt and pepper, and add to skillet.
• Cook the steaks to desired doneness (I cook them about 3 minutes per side for medium-rare).
• Transfer the steaks to a plate.
• Add in remaining 1/4 cup shallots and garlic to the same skillet; sate for about 2 minutes.
• Add in Madeira and boil until reduced by half (this should take about 3 minutes).
• Add in broth and boil until the mixture is reduced to about 2/3 cup (this should take about 6 minutes).
• Add in cream and boil for about 2 minutes.
• This is optional, do this only for a thicker sauce: in a small cup using a small whisk, mix together melted butter with 1 tablespoon flour; add to the simmering cream sauce; stir until thickened.
• Stir in the mushroom mixture, and then season the sauce with salt and pepper.
• Return the steaks to skillet and cook until heated through (about 1 minute).
• Transfer to plates and spoon the sauce over.

TENDERLOIN STEAKS WITH MUSHROOM, MARSALA SAUCE

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.