2 lb veal tenderloin
1 tbsp butter
1 tbsp oil
2 garlic cloves, crushed
2 1/2 cups Marsala wine
10 oz chicken or beef broth
1 leaf laurel
1 tsp rosemary
1/4 cup butter
1 lb mushrooms,cut in quarters
4 onion scallops, chopped
pepper
salt

Sear meat with oil, butter and garlic until golden all around, to keep juices in.
Add Marsala, broth and rosemary and simmer for 40-60 minutes.
Separately cook mushrooms with butter and onion scallops until most of the water has evaporated.
When the veal is cooked, remove from the pan and boil the liquid until it is as dense as a sauce. Then add mushrooms and keep over medium fire just long enough to reheat the mushrooms.
Slice tenderloin 1/2" thick and cover with sauce once it is in the individual dishes.