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 is a great way to cook steaks when a grill is not available.
LET’S GET COOKING!
For this meal, you’ll need 4 filets, a package of sliced mushrooms, marsala sauce, fresh broccoli, and red skinned potatoes. It comes together quickly, which is a nice treat after a long day at work.
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.
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.
Place the filets in a pre-heated cast iron skillet 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. Allow to 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. Oooh La La! 🙂
This meal makes a beautiful presentation, but most importantly, it tastes out of this world!
Let me know what you think about Beef Tenderloin Marsala by leaving a comment below…Print
Luscious Beef Tenderloin Marsala with Roasted Broccoli and Garlic Mashed Potatoes is the perfect meal for date nights or special occasions!
- 4 beef tenderloin filets
- 1 Tbsp. steak seasoning
- 1 Tbsp. olive oil
- 2 Tbsp. butter
- 1 small sweet onion, diced
- 1 tsp. garlic, minced
- 8 oz. white button mushrooms, sliced
- 1/2 cup dry marsala cooking wine
- 1/4 cup teriyaki sauce
- 1 cup beef stock, unsalted
- 1/4 tsp. black pepper
- 2 Tbsp. flour, mixed with a little water
- 2 Tbsp. heavy cream
- Rub tenderloin filets with steak seasoning and place in a cast iron skillet 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 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.
- Category: Main Dishes
- Method: Skillet
Keywords: beef tenderloin, filets, filet of beef, marsala sauce, marsala wine, mushrooms, onions, garlic, main dishes
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