Grilled Beef Tenderloin With Marsala-Mushroom Sauce

• 4 Tbsp butter (1/2) stick
• 1 Cup chopped leek (white and pale green parts only)
• 4 tsp minced garlic
• 4 cups sliced mixed fresh wild mushrooms (such as oyster, stemmed portobello and stemmed shiitake)
• 2/3 cup dry Marsala
• 2/3 cup beef stock or canned broth
• 4 8-ounce beef tenderloin steaks
• Olive Oil

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

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

Taken from www.epicurious.com/recipes/member/views/grilled-beef-tenderloin-with-marsala-mushroom-sauce-50179375 (may not work)