Grilled Beef Tenderloin With Marsala-Mushroom Sauce

1. 1

   Melt 2 tablespoons butter in heavy large skillet over meduim-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.

2. 2

   Prepare barbecue (medium-high heat) or preheat broiler. Brush steaks with olive oil. Sprinke with salt and pepper. Grill to desired doneness, about 4 minutes per side for medium-rare. Transfer to platter and tent with foil.

3. 3

   Bring sauce to simmer in heavy large skillet. Remove skillet from heat. Gradually whisk in remaining 2 tablespooon butter. Add reserved mushrooms and stir over low heat until mushrooms are heated through, about 2 minutes. Season to taste with salt and pepper.

4. 4

   Place steaks on plates. Spoon sauce and mushrooms over and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.