Marsala-Rosemary Roast Tenderloin

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Ingredients

• 2 lb. center cut beef tenderloin roast, trimmed
• Salt & pepper
• 2 talk each fresh rosemary and parsley
• 2 tbs olive oil
• 4 medium shallots, minced (about 1/4 cup)
• 4 garlic cloves, sliced
• 1 1/2 cup Marsala wine
• 2 tbs butter
• 1 tsp course ground mustard
• 1 (14 oz) can beef broth

Preparation

Step 1

Preheat oven to 350. Season roast with salt and pepper and the herb mixture.

Heat oil in a large skillet over medium heat. Add beef and brown evenly, about 4 minutes. Place beef on a rack in a roasting pan.

Add shallots and garlic to skillet, cook and stir for 1-2 minutes. Add Marsala and cook, stirring, for 5-6 minutes. Add butter, mustard and beef broth; bring to a boil. Pour into the roasting pan and brush roast with mixture.

Roast, uncovered, for 15-20 minutes per pound, or until roast reaches 145 degrees for medium. Remove the roast and transfer to a cutting board, cover. Let stand for 10 minutes, then cut into 4 portions.

Drizzle with Marsala sauce from roasting pan and serve.