 | | Directions |
- Ask the butcher to trim the tenderloin or do it yourself using a sharp, thin knife to cut away the top layer of fat and the thin membrane called silver skin.
- Combine the black pepper, salt, lemon pepper, garlic, and thyme; pat mixture evenly over the beef. Cover and let stand at room temperature for 30 minutes.
- Place a lightly greased rack in a roasting pan. Place beef on the rack. Broil 6 inches from heat for 15 minutes.
- Reduce oven temperature to 375° and bake 30-35 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.
- For Portobello Marsala Sauce, melt 1 tablespoon butter in a medium skillet over high heat; add mushrooms, and saute 10 minutes or until mushrooms are browned and liquid is evaporated. Add 1 tablespoon butter, garlic, and shallots to skillet; saute 5 minutes. Stir in Marsala and chicken broth, loosening 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 butter. Serve over beef.
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Servings: 8
|  | | Ingredients | | - | | 1 beef tenderloin, trimmed (4 lbs) |
| - | | 2 teaspoons freshly ground black pepper |
| - | | 1 teaspoon kosher salt |
| - | | 1 teaspoon lemon pepper |
| - | | 1/4 teaspoon granulated garlic |
| - | | 1/4 teaspoon dried thyme |
| - | | SAUCE: |
| - | | 3 tablespoons butter, divided |
| - | | 1 package baby portobello mushrooms, sliced |
| - | | 3 cloves garlic, minced |
| - | | 2 shallots, diced |
| - | | 2 cups Marsala wine |
| - | | 1 cup chicken broth |
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