Ingredients
2 tsp freshly ground black pepper
1 tsp kosher salt
1 tsp lemon pepper
1/4 tsp granulated garlic
1/4 tsp dried thyme
1 4 lb. beef tenderloin, trimmed
Portobello-Marsala Sauce
Garnishes: fresh thyme springs, roasted garlic bulbs
Sauce:
3 tbsp cold butter, divided
1 8 oz pkg sliced baby portobello mushrooms or button mushrooms
3 garlic cloves, minced
2 large shallots, diced
2 cups Marsala wine
1 c. chick broth
Preparation
Combine first 5 ingredients, pat mixture evely over beef. Cover and stand at room temp for 30 minutes. Broil 6 inches from heat 15 minutes on a lightly greased rack in a roasting pan; reduce oven temp to 375 and bake 30 to 35 min or until a meat thermometer registers 140 or to desired doneness. Remove from oven; let stand 10 minutes before slicing. Serve with Portobello-Marsala Sauce.
Sauce: Melt 1 tbsp butter in medium skillet over high heat; add mushrooms, and saute 10 min or until mushrooms are browned and liquid is evaporated. Add 1 tbsp butter, garlic and shallots to skillet; saute 5 min. Stir in Marsala and chicken broth, stirring to loosen browned bits from bottom of skillet. Bring to a boil, and cook 20 min or until reduced by 2/3rds. Remove from heat and stir in remianing 1 tbsp butter.
