Marsala Medallions

Marsala Medallions

Two 4-ounce Certified Angus Beef Tenderloin, Sautéed.  Finished with a mushroom Marsala Wine sauce.

Recipe by:

Scott Koger, Executive Chef, Alleigh's Restaurant

3 Tablespoons Unsalted Butter
1/2 Tablespoon Garlic
1/4 Cup Mushrooms
1/4 Cup Veal Stock
1/4 Cup Marsala Wine

1) Place 2 1/2 Tablespoons of butter in a skillet and melt to a liquid,
cook the mushrooms on low heat until soft, then add garlic.

2) Slowly turn up the heat to high.  
Add the Marsala Wine and reduce by half,
then add the veal stock and reduce that by half.

3)Once the sauce is cooked down to a nice syrup consistency,
 add the remaining 1/2 tablespoon of butter.