Medallions of Beef with Mushrooms Marsala

can i just drink the wine:)

:))

sounds great

oh my that sounds great! I'll have to book mark this and make it when i feel better

I like Tournedos Rossini, substitute Madeira for the Marsala and truffles for mushrooms. Traditionally it calls for pate de foie gras but I usually skip it unless I'm having company for dinner.

Tournedos Rossini is another excellent dish... but a little pricey. Truffles are good, but sooooooo expensive.... and I would not forgo the foie gras.... lol... and the Madeira really needs to be reduced a bit.

This recipe is easier and almost bullet proof..... and less costly.... but still elegant and sumptuous.

Angel

You really like Marsala don't you?

LOL... I do like to cook with Marsala... it is a very unique flavor and really changes the whole flavor profile of a dish. It gives a very round, smooth, rich flavor to sauces and soups.... It does not have a tannin or acidic flavor that it characteristic of many wines in foods, and it is not really sweet as some are.... And getting that unique dimension of flavor with Marsala is easy... Most of the recipes that I have written are easy recipes... I write for the novice cook who just wants to make really flavorful dishes for the family with out having to use complicated techniques.... recipes that are bullet proof and forgiving..... There are lots of great classical recipes that are totally ruined if you get interrupted while preparing them... I have raised children. Interruptions happen... lol... all the time... So I write recipes that will tolerate a lot of variance from the ideal, but still bring those classical flavor profiles to the dish.... Marsala lends itself well to those recipes.

I was raised in the South on good home cooking.... great food, but not a lot of international cuisine. Italian food was Franco-American out of a can and going out for spaghetti.... meant it had chilli poured over it....lol... When I found a recipe for Italian red sauce in a cook book, I had to go 50 miles to find a store where I could buy the oregano and basil and garlic.... it just was not carried at the local markets... of course, this was before the onslaught of frozen dinners.... You could get Swanson turkey and dressing or salsbury steak... no international cuisine...

Today we have a vast variety of exotic ingredients at our finger tips... we just have to figure out how to cook with them.

This dish brings a great traditional Italian flavor profile to the family table, painlessly...

Angel