Ingredients
- 1.5 lbs beef tenderloin, cut into medallions
- 16 oz mushrooms, sliced
- 1 cup Marsala wine
- 1 cup beef broth
- 3 cloves garlic, minced
- 1 shallot, finely chopped
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 1/4 cup heavy cream
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary, chopped
- 2 tbsp all-purpose flour
- 1/2 tsp black pepper
- Salt to taste
- Fresh parsley for garnish
Instructions
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Season beef medallions with salt and pepper, then dust lightly with flour.
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Heat olive oil in a large skillet over medium-high heat.
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Sear beef for 3-4 minutes per side until golden brown. Remove and set aside.
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In the same pan, add butter and sauté mushrooms until golden.
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Add shallot and garlic, cook until fragrant, about 1 minute.
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Pour in Marsala wine, scraping the bottom of the pan to release browned bits.
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Add beef broth, thyme, and rosemary. Simmer for 5 minutes.
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Stir in heavy cream and let sauce reduce slightly.
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Return beef to the pan and cook for 2-3 minutes until heated through.
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Adjust seasoning to taste.
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Garnish with fresh parsley before serving.
Cut into this Beef Marsala and watch as the rich, mahogany sauce pools around each perfectly cooked medallion! Each bite delivers tender beef and earthy mushrooms enrobed in a silky wine sauce that’s both sophisticated and comforting. Whether you’re planning a romantic dinner or wanting to elevate your weeknight cooking, this restaurant-worthy dish brings elegant flavors right to your table. So grab your favorite skillet, uncork that Marsala, and get ready to create a meal that transforms simple ingredients into something truly special!
