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Title: Beef Tenderloin with Marsala
Categories: Italian Beef Pork
Yield: 6 Servings

3tsButter, plus 3 T, melted
2ozSliced pancetta (Italian dry-cured unsmoked bacon OR
1 Onion, thinly sliced
6 1 Inch Slices (about 2 1/4 Lbs.) filet mignon
  Salt and pepper to taste
3/4cDry Marsala
1/2cBeef stock

Heat 3 teaspoons butter and pancetta or bacon in a skillet large enough to hold meat in one layer. Saute' until golden brown. Add onion and saute' until golden. Remove pancetta or bacon and onion with a slotted spoon. Reserve bacon and discard onion.

Put beef slices in same skillet and pan-broil until quite brown, about 3 minutes on each side.

Season to taste with salt and pepper. Add melted butter, wine and stock and lower heat. Cook 2 more minutes on each side, turning once to coat slices with sauce. Remove meat, place on top of reserved bacon on serving platter, and keep warm. Boil sauce until slightly reduced, 2 to 3 minutes. Pour over meat and serve. Serves 6.

SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93