Beef Tenderloin with Marsala Mushroom Sauce

From: Julie Hession - Las Vegas, NV


2 cups sliced cremini mushrooms
3 tablespoons flour
1/2 cups marsala wine
1/3 cup s minced shallots
3 tablespoons balsamic vinegar
1 1/2 cups Manischewitz® Ready-to-Serve Beef Broth
4 (6 ounces) beef tenderloin steaks (1 inch thick)
1 1/2 teaspoons steak seasoning
Black pepper


Combine the sliced mushrooms and flour in a medium bowl and toss well to coat. Combine the marsala, shallots and balsamic vinegar in a medium skillet. Bring the mixture to a boil and then cook until thickened, about 3 minutes. Reduce the heat to medium. Add the beef broth to the skillet and cook for 1 minute. Add the mushroom mixture to the skillet and stir to mix. Cook, stirring constantly, until the mixture has thickened, about 3-4 minutes. Season with salt and pepper. Cover the saucepan and keep the sauce warm over very low heat while you prepare the steaks.

Prepare steaks: In a small bowl, mix the steak seasoning with 1/2 teaspoon coarsely ground pepper. Rub the seasoning mixture evenly over the 4 pieces of steak. Heat a non-stick skillet (or grillpan if preferred) over medium-high heat. Add the steaks and cook for 3 minutes on each side or until desired degree of doneness. Serve the steaks with the Marsala-Mushroom sauce.

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