Grilled beef tenderloin with marsala-mushroom sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | (1/2 stick) butter |
| 1 | cup | Chopped leek-white and pale green parts; only |
| 4 | teaspoons | Minced garlic |
| 4 | cups | Sliced mixed fresh wild mushrooms; Oyster, stemmed portobello & stemmed shiitake |
| ⅔ | cup | Dry marsala |
| ⅔ | cup | Beef stock or canned broth |
| 4 | Beef tenderlion steaks; (8oz each) | |
| Olive oil | ||
Directions
Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add leek and garlic and saute until almost tender, about 5 minutes. Increase heat to medium-high. Add mushrooms and saute until golden brown, about 6 minutes. Add Marsala and stock and boil until liquid is reduced by half, about 4 minutes. Strain sauce, reserving mushrooms. (Can be prepared 1 day ahead. Cover strained sauce and mushrooms separately and chill.) Prepare barbecue (medium-high heat) or preheat broiler. Brush steaks with olive oil. Sprinkle with salt and pepper. Grill to desired doneness, about 4 minutes per side for medium-rare. Transfer to platter and tent with foil.
Bring sauce to simmer skillet. Remove from heat. Gradually whisk in remaining 2 tablespoons butter. Add reserved mushrooms and stir over low heat until mushrooms are heated through, about 2 minutes. Season to taste with salt and pepper.
Place steaks on plates. Spoon sauce and mushrooms over and serve.
Recipe by: Restaurant
Posted to MC-Recipe Digest by Gr8seeksM8@... on Feb 14, 1998