Beef Tenderloin Marsala January 21, 2003 at 12:56 PM EST - Updated September 26 at 5:53 PM BEEF TENDERLOIN MARSALA Recipe submitted by: Skip Laskody, Harris-Teeter Ingredients 6-2oz. Trimmed Beef Tenderloin Flour (for dredging) 3 tbsp. butter 1/2 cup scallions 1 1/2 cups beef stock 2 tbsp. diced garlic 2 tbsp. butter 2 cups sliced mushrooms 1/2 cup Marsala wine 1) Dust tenderloin medallions in flour. Melt butter in skillet. Brown medallions on both sides. Place in oven proof casserole dish. Bake at 375 degrees for 15 minutes. 2) Add to pan juices in skillet: 1/2 cup scallions 2 cups sliced mushrooms 2 tbsp. diced garlic Saute for 2 minutes and add: 2 tbsp. butter 1/2 cup Marsala wine Saute for 1 minute and add: 1 1/2 cups beef stock 3) Bring to boil and thicken with roux. Pour over top of tenderloins and return to oven for 10 minutes. Serve over rice or pasta, or with potatoes.