Tenderloin Dinner



I cooked this recipe a few nights ago and it was delicious!

The TENDERLOIN is the most TENDER part of the COW (name fitting right?) and has very little fat (any remaining fat can be trimmed off prior to cooking). This meal is HIGH in PROTEIN, and LOW in FAT AND CARBS. One serving of Beef Tenderloin (104grams) trimmed of fat has 193 calories, 7 grams of fat, 0 grams carbohydrates, and 30 grams of protein.

Roasted Beef Tenderloin with Marsala Wine Sauce

*Serve with a side of steamed asparagus

Beef Tenderloin:  (My Uncle's signature recipe)
8 oz per person 3-4 lb best
   if it has a small end tie under with a string so that it doesn't cook too fast
Rub with garlic flavored olive oil
Salt and Pepper to taste
Place on rack in shallow pan - water in bottom to prevent burning, leave uncovered
Bake at 425 degrees for about 10 min per pound (Meat Thermometer reading of 135-145 degrees)
Remove from oven and tent with foil to let stand 10 minutes (temperature will rise another 5-10 degrees upon resting)

Sauce: (Inspired by Giada De Laurentiis of the Food Network)
Makes 4 servings

2 tablespoons olive oil

2 large or 4 small shallots, minced (If you can't find shallots you can use a Sweet Onion)

2 cups (about 5 ounces) assorted mushrooms, such as cremini, shiitake, and button, coarsely chopped

Kosher salt and freshly ground black pepper

1/2 cup dry Marsala wine

1 1/2 cups low-sodium beef broth

1 1/2 teaspoons chopped fresh rosemary leaves (or 1/2 teaspoon dried)

1 1/2 tablespoons all-purpose flour

3 tablespoons unsalted butter, at room temperature

In a medium size skillet heat 2 tablespoons of oil over medium-high heat. Add the shallots and mushrooms and season with salt and pepper, to taste. Cook until the shallots are soft, about 5 minutes. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until most of the liquid has evaporated, about 2 minutes. Stir in the beef broth and rosemary. Whisk in the flour until smooth. Bring the mixture to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until half of the liquid has evaporated and the sauce has thickened slightly, about 10 minutes. Remove the pan from the heat and stir in the butter until smooth. Season with salt and pepper, to taste.