Beef Tenderloin is a very tender steak that deserves to be served to someone very special.
When our children were little we usually stayed in on Valentines Day and even now when babysitters are not needed we still enjoy lighting the candles and setting the table for two. Beef tenderloin steaks are typically cut about an inch thick.
The sauce will generously be enough for 6 - 8 steaks but the recipe can easily be made smaller for a dinner for two.
The steaks can be cooked on the grill to your preference and the sauce can be made separately and served over the steaks.
- 6 - 8 one inch thick beef tenderloin steaks (sirloin steaks are good too)
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 pound large button mushrooms, sliced
- 1 large onion, diced
- 4 cloves garlic, minced
- 3 tablespoons flour
- 1 cup dry marsala wine
- 3 cups beef broth
- 3 tablespoons fresh chopped parsley leaves
- salt and pepper to taste
- 1 cup heavy cream
- Slice steaks in half to make 1/2 inch thick medallions.
- Heat a large fry pan over medium high heat. Add butter and olive oil.
- Season steaks with salt and pepper and sear on both sides until brown. Remove from pan and place in a large casserole dish.
- Add the mushrooms, onion and garlic and stir over medium heat until the mushrooms begin to cook down after releasing their liquid. This will take about 15 minutes.
- Add flour and stir to create a thick paste.
- Add the wine to deglaze the pan, stir to release all the bits from the pan.
- Add beef broth and parsley leaves, taste the sauce, adjust the seasoning and add the heavy cream.
- Pour sauce over the steaks and bake uncovered at 350 F for 45 - 60 minutes to reduce sauce and blend flavours.
Serve sauce and steak over mashed potatoes.