Peppered Beef Tenderloin & Portobello Marsala

This is a recipe from Southern Living magazine a few years back. We have made it several times, it translates great to the Egg. The only think I wasn't crazy about this time was that I used some oak chips and although I like oak with beef usually, it didn't add to the dish. Next time I'll stick with plain lump.

Peppered Beef Tenderloin with Portobello Marsala Sauce

Tie up a beef tenderloin roast and apply the following rub. I use the butt end third of the tenderloin for this and don't trim off the "chain of bull" although I do remove as much loose fat and silver skin that I can. Note: The strings did not burn even at the 600f sear temps.

2 teaspoon Pepper fresh ground
1 teaspoon Salt kosher
1 teaspoon Lemon pepper
1/4 teaspoon Granulated garlic
1/4 teaspoon Thyme dried

Sear it on the Egg at 600f direct heat for 60-90 seconds a side. Cut the heat back to 400-425f, put in the plate setter & drip pan, and roast indirect.

Pull when it get's to your desired internal temp for doneness. The recipe called for 140f. I pulled this one at 137f and it was medium rare in the middle after resting for 10-15 minutes. The ends were more medium-ish. It took about 40-45 minutes roasting time (guessing).

Slice and serve topped with portobello marsala sauce (recipe below). The sauce brings a nice flavor to the beef. I normally wouldn't think beef & marsala in my head. The sauce is a thinner sauce even after reducing, so if you like thicker, add a slurry or other thickener.

Portobello Marsala Sauce
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.

*1 (8-ounce) package sliced button mushrooms may be substituted.

Yield: Makes 1 1/2 cups