Tenderloin Steaks With Mushroom, Marsala Sauce

• 4 tablespoons butter, divided
• 1 cup chopped leek (white and pale green parts, only)
• 4 teaspoons minced garlic
• 4 cups sliced mixed fresh wild mushrooms, Oyster, stemmed portobello & stemmed shiitake
• 2/3 cup dry marsala
• 2/3 cup beef stock or 2/3 cup canned broth
• 4 (8 ounce) beef tenderloin steaks
• olive oil

1. Melt 2 tablespoons butter in heavy large skillet over medium-low heat.
2. Add leek and garlic and saute until almost tender, about 5 minutes.
3. Increase heat to medium-high. Add mushrooms and saute until golden brown, about 6 minutes.
4. Add Marsala and stock and boil until liquid is reduced by half, about 4 minutes.
5. Add remaining 2 tablespoons of butter and stir until butter is melted and well incorporated.
6. Season to taste with salt and pepper.
7. While sauce is cooking, prepare barbecue (medium-high heat) or preheat broiler.
8. Brush steaks with olive oil.
9. Sprinkle with salt and pepper.
10. Grill to desired doneness, about 4 minutes per side for medium-rare.
11. Place steaks on plates.
12. Spoon sauce and mushrooms over and serve.

butter, garlic, wild mushrooms, marsala, beef stock, beef tenderloin, olive oil

Taken from www.food.com/recipe/tenderloin-steaks-with-mushroom-marsala-sauce-153460 (may not work)