Recipe - Grilled Beef Tenderloin With Marsala-Mushroom Sauce

4 tablespoon (One half stick) butter
1 cup Chopped leekwhite and pale
green parts; only
4 teaspoon Minced garlic
4 cup Sliced mixed fresh wild
mushrooms; Oyster, stemmed
portobello & stemmed
shiitake
2/3 cup Dry marsala
2/3 cup Beef stock or canned broth
4 Beef tenderlion steaks; (8oz
each)
Olive oil

Melt 2 tablespoons butter in heavy large skillet over mediumlow heat. Add
leek and garlic and saute until almost tender, about 5 minutes. Increase
heat to mediumhigh. 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. Strain sauce, reserving mushrooms. (Can be prepared 1 day
ahead. Cover strained sauce and mushrooms separately and chill.)

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

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

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

Recipe by: Restaurant

Posted to MCRecipe Digest by Gr8seeksM8@aol.com on Feb 14, 1998