Prep Time:
30 minutes
Cook Time:
45 minutes
Serving Size:
Ingredients
4 Tbsp extra virgin olive oil
4 Tbsp butter
1 yellow onion, medium and sliced thin
Salt to taste
Black pepper to taste
1/2 cup dry white wine
3 fresh rosemary sprigs, finely chopped
1/2 cup Marsala wine
1/2 cup beef broth
2 Tbsp balsamic vinegar
4 beef tenderloin filets (6 oz each)
1 dash parsley, finely chopped
Rosemary sprig, for garnish
Ingredients
8 Tbsp extra virgin olive oil
8 Tbsp butter
2 yellow onions, medium and sliced thin
Salt to taste
Black pepper to taste
1 cup dry white wine
6 fresh rosemary sprigs, finely chopped
1 cup Marsala wine
1 cup beef broth
4 Tbsp balsamic vinegar
8 beef tenderloin filets (6 oz each)
1 dash parsley, finely chopped
Rosemary sprig, for garnish
Ingredients
12 Tbsp extra virgin olive oil
12 Tbsp butter
3 yellow onions, medium and sliced thin
Salt to taste
Black pepper to taste
1 1/2 cups dry white wine
9 fresh rosemary sprigs, finely chopped
1 1/2 cups Marsala wine
1 1/2 cup beef broth
6 Tbsp balsamic vinegar
12 beef tenderloin filets (6 oz each)
1 dash parsley, finely chopped
Rosemary sprig, for garnish
Procedures
- HEAT oil and butter in large saute pan over medium heat. Add sliced onions, salt, and pepper.
- COOK 10 minutes or until caramelized (softened and golden brown), stirring frequently.
- ADD wine, broth, vinegar and chopped rosemary. Bring to a boil. Reduce heat and simmer for 10-15 minutes or until sauce is reduced by half.
- RUB beef filets with oil, then season with salt and pepper. Grill to preferred temperature.
- PLACE grilled filets on a large platter; top with sauce. Garnish with parsley and rosemary.