Shaved Tenderloin Tips & Mozzarella Recipe
Shaved tenderloin in a red wine marsala reduction over mozzarella bread
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tenderloin Preparation
Red Wine Marsala Reduction
Mozzarella Bread
Method
Tenderloin Preparation
- 1
Season the Tenderloin
Sprinkle the shaved beef tenderloin with salt and black pepper evenly on both sides.
- 2
Sear the Tenderloin
In a large skillet, heat olive oil over medium-high heat. Add the seasoned tenderloin and sear for about 2-3 minutes until browned. Remove from skillet and set aside.
Red Wine Marsala Reduction
- 3
- 4
Add Wines and Broth
Pour in the red wine and marsala wine, scraping up any browned bits from the bottom of the skillet. Add beef broth and bring to a simmer.
- 5
Reduce the Sauce
Let the mixture simmer for about 10-15 minutes until it reduces by half and thickens slightly. Stir in the chopped thyme.
- 6
Finish the Sauce
Whisk in the unsalted butter until melted and the sauce is glossy. Return the seared tenderloin to the skillet and coat with the sauce.
Mozzarella Bread Assembly
- 7
Prepare the Bread
Slice the French baguette in half lengthwise and place it on a baking sheet.
- 8
Add Mozzarella
Layer the sliced fresh mozzarella evenly over the cut sides of the baguette.
- 9
Melt the Cheese
Place the baking sheet under a broiler for about 2-3 minutes until the mozzarella is melted and bubbly.
- 10
Serve
Remove the melted mozzarella bread from the oven. Spoon the shaved tenderloin with marsala reduction over the mozzarella bread. Garnish with fresh basil leaves and serve immediately.
