Beef Tenderloin with Rosie's Marsala Sauce


  • 1 (19 oz) Jar Rosie's Marsala Sauce
  • 4 (6 to 8 oz) beef tenderloin steaks
  • Salt and fresh ground pepper to taste
  • 1/4 Cup shallots, minced
  • 10 ops sliced portabella mushrooms
  • 4 TBS extra-virgin olive oil


Season Tenderloins with salt and pepper to taste.  Heat 2 Tablespoons of oil in a large skillet or Grill Pan over medium-high heat until hot but not smoking.  Cook the tenderloins to desired doneness, about 4 minutes per side for medium-rare.  Transfer steaks to plates.  
Add 2 Tablespoons oil the the pan over medium heat until hot; add shallots, and sauté 4 minutes or until tender.
Heat the Rosie's Marsala Sauce and Bring to a low simmer.  Spoon the Marsala sauce and mushrooms over the beef tenderloins.