Marsala Pork Tournedos

I gleaned this one from a Woman’s Day magazine that was lying around in the waiting room in the radiology department of Burwood hospital the other day while waiting for Ruth to be x-rayed. Unfortunately the cover had disappeared, so I have no idea of the date of issue, so it must forever remain unacknowledged. Sorry about that, but it is quite a good one.



¼ cup plain flour.

Salt and pepper to taste.

4 pork tournedos cut from thick fillet.

¼ cup olive oil.

25g butter.

2 cloves garlic, peeled, sliced.

200g mushrooms, sliced.

8 thyme sprigs, leaves stripped, stems discarded.

1 tblsp capers.

More salt and pepper to taste.

½ cup dry Marsala.

½ cup cream.



Mix the flour and salt and pepper together. Flap the meat in the flour on both sides, flick off the excess. Heat the oil and butter together in a pan and fry the tournedos on both sides until cooked through, probably 5-6 minutes each. Remove and keep warm. Add the garlic to the pan and fry until turning golden, then add the mushrooms.

Sauté for 3-4 minutes, then add the thyme, capers, salt and pepper and stir through. Add the Marsala and deglaze the pan. Add the cream and mix through, then return the meat to the pan. Cover and simmer gently for another 5 minutes. Serve immediately.


Serve with: Paprika potato wedges and mixed vegetables.


Serves: 2.

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