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Peppered Beef Tenderloin with Portobello-Marsala Sauce Recipe

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This recipe for Peppered Beef Tenderloin with Portobello-Marsala Sauce, by , is from The Robert S. Fouts Family and Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Suzanne Baird
Added: Thursday, May 14, 2009


• 2  teaspoons  freshly ground black pepper
• 1  teaspoon  kosher salt
• 1  teaspoon  lemon pepper
• 1/4  teaspoon  granulated garlic
• 1/4  teaspoon  dried thyme
• 1  (4-pound) beef tenderloin, trimmed
• Portobello-Marsala Sauce
• Garnishes: fresh thyme sprigs, roasted garlic bulbs

For Sauce:
• 3  tablespoons  cold butter, divided
• 1  (8-ounce) package sliced baby portobello mushrooms*
• 3  garlic cloves, minced
• 2  large shallots, diced
• 2  cups  Marsala wine
• 1  cup  chicken broth

Combine first 5 ingredients; pat mixture evenly over beef. Cover and stand at room temperature 30 minutes.

Broil 6 inches from heat 15 minutes on a lightly greased rack in a roasting pan; reduce oven temperature to 375°, and bake 30 to 35 minutes or until a meat thermometer inserted into thickest portion registers 140° or to desired degree of doneness. Remove from oven; let stand 10 minutes before slicing. Serve with Portobello-Marsala Sauce. Garnish, if desired.

Portabello-Marsala Sauce
Prep: 5 min., Cook: 35 min. Marsala is an Italian wine with a smoky, slightly sweet flavor. This sauce can be made the day before.

Melt 1 tablespoon butter in a medium skillet over high heat; add mushrooms, and sauté 10 minutes or until mushrooms are browned and liquid is evaporated.
Add 1 tablespoon butter, garlic, and shallots to skillet; sauté 5 minutes. Stir in Marsala and chicken broth, stirring to loosen browned bits from bottom of skillet. Bring to a boil, and cook 20 minutes or until reduced by two-thirds. Remove from heat, and stir in remaining 1 tablespoon butter.
*1 (8-ounce) package sliced button mushrooms may be substituted.

Personal Notes:
Personal Notes:
Makes 6 to 8 servings




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