Grilled Tenderloin with Sauteed Mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Marjoram is added toward the end of cooking to retain its flavor. Ingredients:
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 |
Directions:
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.
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