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.
PORK TENDERLOIN WITH MARSALA MUSHROOM SAUCE
I served this entree one year for Christmas Eve dinner, and it's now a family favorite. My husband is always happy when we have leftovers because he uses them for sandwiches.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 20
Steps:
- In a small bowl, combine dried mushrooms and hot water; set aside. In another bowl, combine the dried herbs, garlic powder, 1/4 teaspoon salt and pepper. Sprinkle over pork., In a large skillet, brown tenderloins in 2 tablespoons oil on all sides. Remove from pan and keep warm., In the same skillet, saute the sliced mushrooms and onions in the remaining oil until mushrooms are browned. Add the wine, broth and remaining salt. Drain chanterelle mushrooms; add to the pan. Bring to a boil. Reduce heat; add pork., Cover and cook for 15-20 minutes or until a thermometer reads 145°. Remove pork and let stand for 5 minutes before slicing., Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened., Slice pork and serve with sauce. Garnish with parsley if desired.
Nutrition Facts : Calories 306 calories, Fat 11g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 414mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
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
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.
PORK TENDERLOIN WITH MARSALA SAUCE
This is a restaurant favorite that you can make at home! My family likes it served with buttery egg noodles and string beans.
Provided by Joanne
Categories Pork Tenderloin
Time 1h15m
Yield 5
Number Of Ingredients 13
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.
Nutrition Facts : Calories 294.2 calories, Carbohydrate 15.4 g, Cholesterol 66.9 mg, Fat 11.8 g, Fiber 1.1 g, Protein 25.1 g, SaturatedFat 3.6 g, Sodium 852.2 mg, Sugar 3.5 g
PERFECT TENDERLOIN STEAK / FILETS WITH MUSHROOMS
This is almost a RELIGIOUS experience to eat. One of the few great things about traveling for a profession, is the ability to pursue the quest for "The Perfect Steak." NY steaks are too complicated and "vertical," Chicago can be bland, California adds overwhelming spices. Best so far has been found at "Marysville House"- the one remaining establishment in a ghost mining town about 30 miles outside of Helena, MT*. Have been trying to recreate it for years. Find an outstanding butcher - NOT at your grocery store. Pick the most marbled, aged filets. *Post-scripts: My friend from Helena just told me that Marysville House sold, and isn't nearly as good any more 8**(. For an extra decadence, top with a compound butter made from butter, Gorgonzola cheese, garlic, and basil. THIS should be illegal 8).
Provided by Pellerin
Categories Steak
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F.
- Roast an entire head of garlic by cutting off top, placing in a small Pyrex baking ramekin. Coat top with EVOO, salt, & pepper.
- Bake until the cloves are soft and golden, about 1 hour.
- Remove from the oven and let sit until cool enough to handle.
- Squeeze each head of garlic to expel the cloves into a bowl.
- SAVE THE OIL and add ½ tablespoon of butter. Set on counter to hold.
- Increase oven temperature to 400°F.
- Meanwhile, bring steaks to room temperature and sauté mushrooms.
- To sauté mushrooms, melt butter and EVOO in a large conventional (not non-stick) sauté pan over medium to med-high heat. After butter foaming stops, add mushrooms, and cook until they are nicely caramelized on both sides. Do not salt & pepper until they are browned, or they will release too much liquid, and take forever to brown. Once browned, add the salt, pepper, Worcestershire sauce, brandy, beef broth, and roasted garlic. Reduce so that sauce is concentrated, and about ¼ original volume. Reduce to simmer to keep warm. Make an empty space in center of pan, to receive the steaks.
- Rub steaks with olive oil, and liberally season with salt and freshly ground coarse black pepper.
- Preheat grill (outdoor or indoor) to med-high for at least 5 minutes, with lid closed.
- Sear the steaks for 2 minutes on each side, then place them in the pan, surrounded by mushrooms.
- Pour the garlic-infused oil with butter, from roasting the garlic, over each steak.
- Immediately place in the oven for 6½ to 7 minutes for medium rare.
- Remove from oven, cover with foil, and rest for 5 minutes, for juices to settle in meat.
- Serve steaks, smothered in mushrooms.
Nutrition Facts : Calories 902.8, Fat 69.7, SaturatedFat 26.5, Cholesterol 190.6, Sodium 3599.3, Carbohydrate 18.9, Fiber 3.3, Sugar 5.1, Protein 44
BEEF TENDERLOIN WITH MORELS AND TARRAGON-MARSALA SAUCE
Provided by Bon Appétit Test Kitchen
Categories Mushroom Valentine's Day Quick & Easy Father's Day Dinner Beef Tenderloin Marsala Pan-Fry Tarragon Simmer Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 2 servings
Number Of Ingredients 7
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.
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- Sprinkle steaks with pepper and salt; coat with cooking spray. Place a large nonstick skillet over high heat. Add steaks; cook 3 to 4 minutes on each side or until desired degree of doneness. Place steaks on a platter; keep warm.
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