Grilled Tenderloin With Sautéed Mushrooms

• 4 cloves garlic, crushed
• 1/2 teaspoon salt, divided
• 3/4 teaspoon freshly ground pepper, divided
• 6 beef tenderloin steaks (about 2 pounds)
• 1 tablespoon vegetable oil
• 1 1/2 pounds medium-size fresh mushrooms, sliced
• 1/4 cup butter or margarine, melted
• 2 1/2 teaspoons minced fresh sweet marjoram
• 1/4 cup dry sherry
• Vegetable cooking spray

1. Rub garlic, 1/4 teaspoon salt, and 1/2 teaspoon pepper evenly over both sides of steaks; brush both sides with oil. Cover and let stand 10 minutes.
2. Cook mushrooms in butter in a large skillet over medium-high heat, stirring constantly, 1 minute. Stir in remaining 1/4 teaspoon salt and 1/4 teaspoon pepper, marjoram, and sherry; bring to a boil. Reduce heat, and simmer, uncovered, stirring occasionally, until mushrooms are tender and liquid is slightly reduced (about 5 to 7 minutes). Remove from heat; cover and keep warm.
3. Coat grill rack with cooking spray; place on grill over medium-hot coals (350 to 400 degrees). Place steaks on rack, and cook 4 minutes on each side or to desired degree of doneness. Serve mushrooms over steaks.

garlic, salt, freshly ground pepper, beef tenderloin, vegetable oil, mushrooms, butter, fresh sweet marjoram, sherry, vegetable cooking spray

Taken from www.myrecipes.com/recipe/grilled-tenderloin-with-sauted-mushrooms (may not work)