Peppered Beef Tenderloin W/P:Ortobello-Marsala Sauce

• 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.

ground black pepper, kosher salt, lemon pepper, garlic, thyme, beef tenderloin, portobellomarsala sauce, thyme springs, cold butter, baby portobello mushrooms, garlic, shallots, marsala wine, chick broth

Taken from www.epicurious.com/recipes/member/views/peppered-beef-tenderloin-w-p-ortobello-marsala-sauce-1214542 (may not work)