Recipe - Beef Tenderloin With Marsala

3 teaspoon Butter, plus 3 T, melted
2 ounce Sliced pancetta (Italian
drycured unsmoked bacon OR
2 ounce Bacon
1 Onion, thinly cut or sliced up
6 1 Inch Slices (about 2 1/4
Lbs.) filet mignon
Salt and pepper to taste
Three fourths cup Dry Marsala
One half cup Beef 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 panbroil 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
0895351471 SHARED BY: Jim Bodle 3/93

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini