Roast Beef Tenderloin w/ marsala sauce

I found a new local butcher this week and got a whole beef tenderloin for $2 less per pound than the stupidmarket. I cut it up into fillets and a roast.

Tonight I seasoned the tied roast portion with my steak rub

1 tablespoon Black pepper very coarse ground
2 teaspoon Salt coarse ground
1 teaspoon Granulated garlic
1 teaspoon Granulated onion
1 teaspoon Red pepper flakes
(all run through a pepper mill).

I seared it on the Egg at 600f for about 60-90 seconds per side and then let it roast at 350f until it hit an internal temp of 130f. (We like our ribeye and tenderloin roasts rare to medium rare.)


I served it with portobello-marsala sauce (from Southern Living Nov 2005)

8 ounce Baby portobello mushrooms sliced
3 tablespoon Butter divided
3 cloves Garlic minced
2 ea Shallot diced
2 cups Marsala wine
1 cup Chicken broth

Melt 1 tablespoon butter in a medium skillet over high heat; add mushrooms, and sauté 10 minutes or until mushrooms are browned and liquid is evaporated.

Add 1 tablespoon butter, garlic, and shallots to skillet; sauté 5 minutes. Stir in Marsala and chicken broth, stirring to loosen browned bits from bottom of skillet. Bring to a boil, and cook 20 minutes or until reduced by two-thirds. Remove from heat, and stir in remaining 1 tablespoon butter.

(we subbed regular sliced shrooms) And served them with the left over twice baked new potatoes from last night.


It was all delicious!