Recipe(tried): Grilled Beef Tenderloin with Marsala-Mushroom Sauce

GRILLED BEEF TENDERLOIN
WITH MARSALA-MUSHROOM SAUCE

4 tablespoons (1/2 stick) butter, divided use
1 cup chopped leek, white and pale green parts only
4 teaspoons minced garlic
4 cups sliced mixed fresh mushrooms; oyster, stemmed portobella, etc.
2/3 cup dry marsala
2/3 cup beef stock or canned broth
4 beef tenderlion steaks (8 oz each)
Olive oil

Melt 2 tablespoons butter in heavy large skillet over medium-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.

Strain sauce, reserving mushrooms. (Can be prepared 1 day ahead. Cover strained sauce and mushrooms separately and chill.)

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

Bring sauce to simmer in a skillet. Remove from heat and 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.

Makes 4 servings