Peppered Beef Tenderloin W/P:Ortobello-Marsala Sauc

Name: Peppered Beef Tenderloin W/P:Ortobello-Marsala Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Combine first 5 ingredients, pat mixture evely over beef. Cover and stand at room temp for 30 minutes.
2
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.
3
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.
4
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.

261

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tsp freshly ground black pepper, 1 tsp kosher salt, 1 tsp lemon pepper, 1/4 tsp granulated garlic, and more.

Yes, Peppered Beef Tenderloin W/P:Ortobello-Marsala Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Peppered Beef Tenderloin W/P:Ortobello-Marsala Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions