Slice the beef tenderloin into thin pieces.

Gently blot the surface with paper towels to remove excess moisture, then sprinkle lightly with salt and pepper for seasoning.

Heat olive oil in a large skillet over medium-high heat.

Add the beef slices in batches (avoid overcrowding the pan) and sear for about 1-2 minutes on each side until browned.

In the same skillet, add the butter and let it melt over medium heat.

Add the chopped shallot and sauté until softened, about 2 minutes.

Add the sliced mushrooms and cook for 5-6 minutes, stirring occasionally, until they release their moisture and become golden brown.

Sprinkle the flour over the mushrooms and stir well to coat evenly.

Pour in the marsala wine, scraping up any brown bits from the bottom of the skillet to deglaze.

Gradually add the chicken broth, stirring constantly to prevent lumps. Allow the sauce to simmer and thicken for about 3-4 minutes.

Reduce the heat to low, and stir in the heavy cream until the sauce is smooth and creamy.

Return the seared beef to the skillet, stirring gently to coat with the sauce.

Let everything heat through for another 2-3 minutes, allowing the flavors to meld.

Serve the Creamy Beef Marsala with Mushrooms hot, garnished with fresh herbs if desired.

It pairs beautifully with mashed potatoes, pasta, or steamed vegetables.