- Course: Main Course
- Skill Level: Easy
- Cost: Moderate
- Favorited: 5 Times
The earthy flavor of the mushrooms complements the subtle flavor of the beef. Buy your fillet at a high-quality meat market.
- 3 tablespoons olive oil
- 1/3 pound shiitake mushrooms, stems discarded, caps cut into ¼-inch slices
- 1 red bell pepper, seeded and cut into strips
- 3 shallots, minced
- 2 tablespoons butter
- ½ pound beef fillet, cut into 2/3-inch-thick slices
- 1/3 cup white wine
- 1/3 cup Marsala
- 1 beef bouillon cube
- Salt and pepper
- Chopped parsley, for garnish
- Large sauté pan
- Medium bowl
1. Place a large sauté pan on medium-high heat and let it get hot, about 45 seconds. Add the olive oil, mushrooms, and bell pepper, and sauté, stirring often, until they are almost tender, about 4 minutes. Add the shallots and sauté 3 minutes more, stirring frequently.
2. Transfer the vegetables to a medium bowl and return the pan to the stove. Increase the heat to high and add the butter. As soon as the butter stops foaming, add the slices of tenderloin.
3. Brown the meat quickly, about 2 minutes on each side, then transfer to a plate.
4. Add the white wine, Marsala, and bouillon cube to the pan and reduce until the liquid is almost entirely evaporated, about 3 minutes.
5. Return the vegetables and meat to the pan. Cook just long enough to reheat the meat and vegetables, 1-2 minutes, turning the meat a few times. Season with salt and pepper, if desired. Serve immediately, pouring the pan juices over the meat. Garnish with parsley.
© 1993, 2007 Bob Sloan and Paul Hanson
Nutritional information includes 1/8 teaspoon of added salt per serving.