Fileto al Marsala
Ingredients
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6 – 3oz Tenderloin medallions
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15 Asparagus spears
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8 oz Mushrooms
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8 oz Marsala wine
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Salt and pepper
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4 Cloves mashed garlic
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Olive oil
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4 tbs Butter
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2 Sheets aluminum foil
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8 oz Heavy cream
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2 tbs Chopped parsley
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8 oz Baby spinach
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4 oz Feta cheese
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4 oz Dried cranberries
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2oz Pine nuts
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4 oz Balsamic reduction
Steps
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1. Steak
a. Season with salt, pepper, 2 cloves of mashed garlic, and olive oil. b. Grill for 3 – 4 minutes per side. c. Remove from heat at desired temperature and let rest for 10 minutes. -
2. Asparagus
a. Place asparagus in a foil pouch. b. add 2 tbs butter, 2 tbs olive oil, and salt and pepper to taste. c. Seal pouch and grill 5 – 7 minutes to perfection. -
3. Marsala Sauce
a. Heat sauté pan with 2 tbs butter and 2 tbs olive oil. b. Add mushrooms, 2 cloves mashed garlic, salt and pepper. c. Sautee until golden brown. d. Deglaze with marsala wine and reduce by half. e. Add heavy cream and reduce until thick and shiny. -
4. Salad
a. Toss spinach with olive oil, salt, and pepper. b. Top spinach with cranberries, feta, and pine nuts. c. Drizzle balsamic reduction over entire salad and serve.
Slice steaks for service, place over grilled asparagus, top with Marsala mushroom sauce and serve with salad on the side.