Preheat oven to 425°F. Season tenderloin with salt
and pepper to taste and the herb mixture.
Heat oil in a large skillet over medium heat. Add beef
and brown evenly, about 4 minutes. Place the beef
on a rack in a shallow roasting pan.
Add shallots and garlic to the skillet; cook and stir for
1-2 minutes. Add Marsala and cook, stirring, for 5-6
minutes. Add butter, mustard and beef broth; bring
to a boil. Pour into the roasting pan; brush the roast
with the broth mixture.
Roast, uncovered, for 25-30 minutes for medium-rare
( 135°F), 35-40 minutes for medium (150°F). Remove
the roast and transfer to a carving board; cover. Let
stand for 10 minutes, then cut into 4 portions.
Drizzle with Marsala sauce from the roasting pan and
serve. Makes 4 servings.
1 Kirkland Signature
center-cut beef
tenderloin roast (about
2 pounds), trimmed
Salt and pepper
2 teaspoons each minced
fresh rosemary and
parsley, mixed
2 tablespoons olive oil
4 medium shallots,
minced (about 1/4 cup)
4 garlic cloves, sliced
1 1/2 cups Marsala wine
3 tablespoons butter
1 teaspoon coarse-
ground mustard
1 14-ounce can beef broth
Marsala-Rosemary Roast Tenderloin
Kirkland Signature/ Tyson
Steak Alfresco
Lea & Perrins
1/2 cup Lea & Perrins
Worcestershire sauce
2 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons chopped
fresh basil, oregano,
cilantro or parsley
1/4 teaspoon salt
2 pounds steak (boneless
strip or ribeye,
or T-bone)
In a bowl, combine Worcestershire sauce, oil, lemon
juice, herbs and salt; stir to blend.
Place the steaks in a large, shallow nonreactive baking
dish or a resealable plastic bag. Pour 1/2 cup of
marinade over the steaks, turning to coat. Marinate
in the refrigerator for at least 30 minutes. Refrigerate
the remaining marinade separately.
Remove the steaks from the refrigerator; discard the
marinade. Grill or broil the steaks, brushing frequently
with the reserved marinade. Makes 4 servings.
