Tenderloin Marsala
Elevate your dinner table with this irresistible Tenderloin Marsala recipe, a gourmet dish that's surprisingly simple to create at home. Perfectly seared beef tenderloin steaks are smothered in a rich, velvety sauce made with dry Marsala wine, earthy cremini mushrooms, garlic, and a touch of heavy cream. Fresh thyme adds a burst of herbaceous flavor, while a garnish of chopped parsley completes the elegant presentation. This restaurant-quality dish strikes a perfect balance between savory and indulgent, making it ideal for dinner parties or a romantic evening in. Ready in just 50 minutes, this recipe pairs beautifully with creamy mashed potatoes, roasted vegetables, or a crisp green salad for a truly unforgettable meal.
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Recipe Information
Ingredients
- 4 pieces beef tenderloin steaks
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup dry Marsala wine
- 1 cup beef stock
- 1 cup heavy cream
- 1 teaspoon fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Season the beef tenderloin steaks on both sides with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Add the steaks and sear for 3-4 minutes on each side, until a golden-brown crust forms. Remove the steaks from the skillet and set aside; they will continue cooking later.
Lower the heat to medium and add the unsalted butter to the same skillet. Once melted, add the sliced cremini mushrooms and sauté for 5-7 minutes, until softened and lightly browned.
Add the minced garlic to the skillet and cook for 1 minute, stirring frequently to prevent burning.
Pour in the Marsala wine, scraping the bottom of the skillet to deglaze and incorporate the browned bits. Allow the wine to simmer and reduce slightly for about 3 minutes.
Stir in the beef stock, heavy cream, and chopped fresh thyme. Let the sauce simmer for 5-7 minutes, stirring occasionally, until it thickens slightly.
Return the beef tenderloin steaks to the skillet and spoon the sauce over them. Lower the heat to medium-low and cook for an additional 5-8 minutes, or until the steaks reach your desired doneness (use a meat thermometer for accuracy: 130°F for medium-rare, 140°F for medium).
Remove the skillet from the heat and let the steaks rest in the sauce for 3 minutes.
Serve the tenderloin steaks hot, topped with the rich Marsala sauce and garnished with freshly chopped parsley. Pair with mashed potatoes, roasted vegetables, or a fresh salad for a complete meal.
Nutrition Facts
Calories |
846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.2 g | 75% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 195 mg | 65% | |
| Sodium | 840 mg | 37% | |
| Total Carbohydrate | 11.1 g | 4% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 6.0 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 40 mg | 3% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 878 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
