*  Exported from  MasterCook  *
 
                        Beef Tenderloin with Marsala
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Italian                          Beef
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       ts           Butter, plus 3 T, melted
    2       oz           Sliced pancetta (Italian
                         -dry-cured unsmoked bacon OR
    2       oz           Bacon
    1                    Onion, thinly sliced
    6                    1 Inch Slices (about 2 1/4
                         -Lbs.) filet mignon
                         Salt and pepper to taste
      3/4   c            Dry Marsala
      1/2   c            Beef stock
 
   Heat 3 teaspoons butter and pancetta or bacon in a skillet large enough to
   hold meat in one layer. Saute' until golden brown. Add onion and saute'
   until golden. Remove pancetta or bacon and onion with a slotted spoon.
   Reserve bacon and discard onion.
   
   Put beef slices in same skillet and pan-broil until quite brown, about 3
   minutes on each side.
   
   Season to taste with salt and pepper. Add melted butter, wine and stock and
   lower heat. Cook 2 more minutes on each side, turning once to coat slices
   with sauce. Remove meat, place on top of reserved bacon on serving platter,
   and keep warm. Boil sauce until slightly reduced, 2 to 3 minutes. Pour over
   meat and serve. Serves 6.
   
   SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN
   0-89535-147-1 SHARED BY: Jim Bodle 3/93
  
 
 
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