Saturday, February 11, 2012


tenderloin beef tips marsala  (2)

Have you ever searched your supermarket for marked-down packages of meat?  Beef tenderloin is a tapered piece of meat, starting out fat and wide at one end and tapering down to a very narrow piece at the other end.  That narrow piece, cut away from the tenderloin, is many times offered for sale at a reduced price.  Here is a way to use it.   Served with a side salad, this is a filling and comforting meal. 

Beef Tips Marsala with Noodles and Peas 
Rating:  9.5 out of 10

8 oz. wide noodles (I used No Yolks)
1 Tbsp. olive oil, divided use
8 oz. beef tenderloin, tip end, cut into 3/4” – 1” chunks
1/4 tsp. Diamond kosher salt + 2 tsp. salt for noodles
1/4 tsp. black pepper
2 Tbsp. finely chopped shallots
8 oz. mushrooms, sliced
1/4 cup Florio Fine dry Marsala wine*
1/4 cup + 2 Tbsp. beef broth (may use chicken broth)
1/4 tsp. Dijon mustard
2 tsp. butter+ 1 Tbsp. butter for noodles
2 Tbsp. heavy cream or half and half
1/2 – 1 cup frozen peas
2 Tbsp. chopped fresh parsley

In large pot, heat water for pasta.  In 10” or 12” heavy skillet, heat 1 tsp. oil using medium-high heat.  Salt and pepper meat and add to hot pan.  (If necessary, cook the meat in batches so it’s not crowded.  If the meat is crowded, it will steam rather than brown.)  Brown meat 1-2 minutes each side. 
beef tips & mushrooms over parsley noodles (2)
Remove to plate and keep warm.  Add remaining 2 tsp. oil to pan with shallots.  Cook shallots about 1 minute, till starting to soften, then add mushrooms and cook another 5 minutes, or till tender. 

While mushrooms are cooking, add 2 tsp. salt to pasta water which should be boiling now.  Add noodles.  Set timer for noodles, following package directions.  (Remember to stir pasta often during cooking.)

Back to the veggies:  Pour the Marsala over the veggies, bring to a boil, then reduce the heat and simmer 2 minutes.  Raise heat to medium high, whisk in the broth and mustard and bring to a boil.  Boil about 5 minutes, or till reduced by half.  Add meat and any juices and reheat gently for about 1-2 minutes.  Off heat.  Stir in 2 tsp. butter and 2 Tbsp. cream.  Cover and keep warm. 

Add frozen peas to noodles about 1 minute before they are done cooking.  Drain the pasta and peas and stir in remaining 1 Tbsp. butter and parsley.  Spoon pasta and peas onto plates and top with beef tips, spooning some of the sauce over.  Serve with a side salad and, if you’re a carb lover, some hot crusty rolls.  Me?  I go light on the noodles and skip the rolls.  But, then, I’m pre-diabetic and my carb-loving days are what got me here.

*Florio Fine Marsala wine is what I recommend, though you may substitute other Marsala of choice.  Florio is the original, and considered the best, Marsala .   Marsala wine is found in the fortified wine section, near the sherries and ports.  It will keep in your fridge for at least six months.  I’ve kept it successfully for a year.  You can use it to make Chicken Marsala, which can be made with either sweet or dry Marsala.


Food, Fun and Life in the Charente said...

I spend my life searching the supermarket for marked-down packages of meat! I refuse to pay some of the ridiculous prices the ask. This recipe sounds delicious, I have bookmarked it. Thanks Diane

Penny said...

When I was young, my boyfriend at the time, used to take me to a restaurant for special meals. I always ordered tenderloin tips and thought it was the most sophisticated thing I had ever eaten. I would say it still is today. Will have to try this.

Rita said...

This is one I am saving because I know my husband would love it.No always easy to find tenderloin tips.

teresa said...

mmm, this is just a gorgeous dish, love all the flavors!