Beef Tenderlion with Marsala and Shallot Pan Jus

By Roger829

Ingredients

• Sauce:
• beef tenderloin steaks 3
• salt
• pepper
• water 1/2 cup
• tomato paste 1 teaspoon
• marsala 1/4 cup wine
• balsamic vinegar 1 tablespoon
• worcestershire sauce 1 tablespoon
• To Finish:
• shallot 1 , minced and set aside
• butter 1 tablespoon , set aside

Preparation

Step 1

Mix sauce ingredients (except for shallot and butter) in a bowl and set aside.

Preheat pan on high. Add 2 tablespoons extra virgin olive oil. Add steaks and lower heat to medium. Turn steaks after 3-5 minutes.
To sear edges, set steaks on their side.
Check doneness of the other side after 3-5 minutes.
The steaks will continue to cook once you remove them - a term known as carry-over cooking.

Remove steaks, and using the same pan, add diced shallots to pan.
Scrape the meat off the bottom of the pan.
Add sauce mix and turn pan back to high.
Cook until it has reduced by half.
Next, finish the sauce and add 1 tablespoon of butter to the sauce.
This will help thicken it a bit more and give the sauce a nice shine.