Beef Tenderloin Marsala is made from tender filet mignon, and topped with savory mushrooms to create a decadent dish.
Why This Recipe is Special
Filet of beef is deliciously tender, and when combined with a rich mushroom marsala sauce, it’s a meal you’ll make over and over again. It’s also easy to prepare, which makes it one of my favorite go-to dishes for special occasions.
I like to visit my local butcher shop to select the filets, but you can find them in almost any supermarket. Since this meat is dense and flavorful, you don’t need as much as you would in a regular cut of steak. In the summer, I grill beef tenderloin, but a cast iron skillet (ad) is a great way to cook steaks when a grill is not available.
How To Make The Sides
Dice the potatoes and boil for 15 minutes on the stove over medium high heat. Once soft, drain the water and place potatoes in a mixing bowl. Add butter, garlic and salt to taste.
Blend potatoes for 30 seconds, then add sour cream. Blend until fluffy (about 1 minute). If you see small lumps, they’re okay. Cover the potatoes with foil until ready to serve.
Cut the broccoli florets into bite size pieces. Drizzle with olive oil, salt and pepper. Place the broccoli on a sheet pan and bake at 350 degrees for 5 minutes, or until edges are crispy. Take out of oven and cover with foil.
How To Cook Beef Tenderloin Marsala
Place the filets in a pre-heated cast iron skillet (ad) with a little oil. Sear each side of the steaks on medium high heat by turning them frequently.
Once seared, place the steaks in a 400 degree oven to cook through. 5 minutes in the oven usually yields a medium steak. Check filets frequently and adjust the time based on how you like yours cooked.
While filets are cooking, sauté mushrooms, garlic, and onion in a little butter until soft. Add marsala wine and teriyaki sauce to the pan.
Cook for at least 5 minutes until mushrooms are fully absorbed, then add flour and water mixture to thicken. Add a splash of cream and stir. Spoon mushrooms over cooked filets in cast iron skillet .
When you’re ready to serve Beef Tenderloin Marsala, choose your prettiest plate, add the mashed potatoes, then place the filet on the side. Drizzle mushrooms on top and accent with roasted broccoli.
This meal makes a beautiful presentation, but most importantly, it tastes out of this world!
More Beef Recipes to Love
If you love Beef Tenderloin Marsala, try these other beef recipes…
- Hearty Beef Stew
- Vegetable Beef Soup
- Beef Tenderloin Rice Bowl
- Steak & Potato Salad
- Momma’s Pot Roast
- Smoked BBQ Meatloaf
- The Carolina Burger
Beef Tenderloin Marsala
*See notes in blog post for detailed tips, photos and instructions.
- 4 beef tenderloin filets
- 1 Tbsp. steak seasoning
- 1 Tbsp. olive oil
- Rub tenderloin filets with steak seasoning and place in a cast iron skillet (ad) with 1 Tbsp. olive oil.
- Sear filets over medium high heat on all sides.
- Place filets in a 400 degree oven for 3 to 5 minutes until cooked to desired temperature.
- Check frequently.
- Remove filets from oven. Spoon marsala sauce over filets and cover with foil until ready to serve.
- Melt butter in skillet (ad) over medium heat. Add onion and sauté until tender.
- Add garlic and mushrooms. Sauté for 3 minutes.
- Add marsala wine, teriyaki sauce, beef stock and pepper. Cook until mushrooms are tender (about 10 minutes).
- Mix flour with a little water and add to skillet. Stir over medium heat until thickened.
- Add heavy cream and stir for 2 minutes over low heat.
- Spoon mushroom marsala sauce over filets and mashed potatoes to serve.
- Leftovers may be stored in the refrigerator for up to 3 days in an airtight container.
Nutrition info is an auto generated estimate.
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