Beef Tenderloin With Marsala Recipe

• 3 tsp Butter, plus 3 Tablespoons, melted
• 2 ounce Sliced pancetta (Italian dry-cured unsmoked bacon Or possibly
• 2 ounce Bacon
• 1 x Onion, thinly sliced
• 6 x 1 Inch Slices (about 2 1/4 Lbs.) filet mignon Salt and pepper to taste
• 3/4 c. Dry Marsala
• 1/2 c. Beef stock

1. Heat 3 tsp.
2. butter and pancetta or possibly bacon in a skillet large sufficient to hold meat in one layer.
3. Saute/fry' till golden.
4. Add in onion and saute/fry' till golden brown.
5. Remove pancetta or possibly bacon and onion with a slotted spoon.
6. Reserve bacon and throw away onion.
7. Put beef slices in same skillet and pan-broil till quite brown, about 3 min on each side.
8. Season to taste with salt and pepper.
9. Add in melted butter, wine and stock and lower heat.
10. Cook 2 more min on each side, turning once to coat slices with sauce.
11. Remove meat, place on top of reserved bacon on serving platter, and keep hot.
12. Boil sauce till slightly reduced, 2 to 3 min.
13. Pour over meat and serve.
14. Serves 6.

butter, bacon, bacon, onion, filet mignon, marsala, beef stock

Taken from cookeatshare.com/recipes/beef-tenderloin-with-marsala-82604 (may not work)