Italian-style Beef Tenderloin with Orange Sauce

Ingredients

1 tbsp olive oil
4 tenderloin steaks (each weighing about 6 oz)
4 tbsp marsala
4 tbsp red wine
2 Seville oranges
salt and a generous amount of coarsely ground black pepper

Method

  1. Heat the oil in as heavy a frying pan (skillet) as you have. Brown the steaks for a minute on each side. Retrieve them from the pan and set them aside in a very warm place. (An oven at 275°F would do.)
  2. Over a very high heat, add the marsala and red wine to deglaze the pan.
  3. Lower the heat, zest the oranges and add both juice and zest to the pan.
  4. If you prefer your meat medium, return the steaks to the pan and re-heat them as the juices reduce. For rare steaks, cook the wine and juice down to a consistency of light syrup before you return the meat.
  5. To serve, pour the juices over each steak. Arrange the zest in an attractive way on top of the meat. Sprinkle with salt and a generous amount of coarsely ground black pepper before serving.

Makes 4 servings.

Source: The Complete Italian Cookbook

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