Beef Tenderloin With Marsala Wine Sauce – a delicious recipe with fennel seed, unsalted butter, virgin olive oil, beef tenderloin, garlic, red pepper. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Crush fennel seed (I use wax paper and roll with rolling pin).
2
Bake or grill tenderloin until medium rare.
3
Meanwhile, prepare sauce.
4
Melt 1 tablespoon butter and olive oil in skillet; stir in garlic, red pepper flakes and crushed fennel.
5
Cook for 1 minute.
6
Add tomato paste; stir and cook for 2 minutes.
7
Increase heat; add Marsala and red wine.
8
Cook about 10 minutes until reduced in half.
9
Add half and half; stir and cook about 10 to 15 minutes, until sauce is thick enough to coat back of spoon. Strain sauce into bowl.
10
When tenderloin is about half cooked, rub with 1 tablespoon butter and olive oil and sprinkle with salt and pepper.
11
Slice tenderloin into 4 serving pieces and pour the sauce over.
293
kcal
Calories
21
g
Fat
18
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 Tbsp. fennel seed, 2 Tbsp. unsalted butter, 2 Tbsp. virgin olive oil, 1 whole beef tenderloin (about 1 1/2 lb.), and more.
Yes, Beef Tenderloin With Marsala Wine Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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