Prime Beef in a Shallot and Marsala Glaze


Filet, tenderloin or delmonico are best  This recipe serves 6


  • 6 6oz. prime beef steaks
  • 2 tbsp walnut oil Oil, vegetable, walnut
  • salt and freshly ground black pepper
  • SAUCE Sauce, Worcestershire
  • ½ cup red wine Alcoholic beverage, wine, table, red
  • 3 cups brown veal/beef stock
  • 3 shallots finely sliced Shallots, raw
  • ½ oz butter Butter, without salt
  • 4 tbsp marsala
  • 1½ oz unsalted butter Butter, without salt
  • salt and freshly ground pepper Peppers, sweet, red, cooked, boiled, drained, with salt


Step 1

Heat walnut oil in a frypan over a high heat. Season the meat and brown on all sides, sealing all the sides. put aside. Pour the excess oil out of the frypan and return the pan to a medium heat. Add the red wine to the pan, thus taking advantage of the flavors in the sediment left from sealing the beef. Simmer the red wine for 1 minute then strain through a fine sieve into a heavy bottomed pot. Add the brown stock and reduce to 2/3 over steady heat. I a small pan sweat the shallots in the clarifies butter; do not allow to colour. Strain the reserved stock and red wine onto the shallots, bring to a boil and skim off the impurities. Add the marsala, season to taste Put aside until required TO SERVE: Cook the beef to the desired degree in a preheated 400F oven; rare is best. Heat sauce to serving temperature then whisk in the unsalted butter a knob at a time. Try not to let boil after the butter has been added. Slice each steak into 3 pieces and fan out on a hot plate. Evenly pour over the shallot and marsala sauce. Garnish with fresh herbs.


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