* 24 – 3 oz. portions Choice beef tenderloin 1 Bottle Marsala wine
* 2 c. Peeled cut shallots
* 1 qt. Demi glaze
* 1.5# Brie cheese, cut in cubes 1/4 c. Fresh parsley

In a large skillet, ad 1/4# butter on medium/high heat. Melt lightly. Dust in flour tenderloin medallions. Ad shallots. Saute. Add 3 c. Marsala wine. Take out beef tenderloins. Add 3 c. Demi glaze and reduce. Add Brie cheese & melt.

Place 2 medallions on plate. Spoon sauce over meat. Garnish with parsley. Serve with garlic mashed potatoes and fresh steamed vegetables.

-Executive chef Mark Klukken