Ingredients: |
Ingredients: • 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
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Directions: |
Directions: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.
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