4  garlic cloves, crushed

½ tsp salt, divided

¾ tsp pepper, divided

1 (2-lb) beef tenderloin, cut into 6 steaks

1 Tbsp vegetable oil

1½ lb crimini mushrooms, sliced

¼ cup butter, melted

2½ tsp minced fresh marjoram leaves

¼ cup dry Marsala wine 

Preparation:  Serves 6

Rub garlic and half of the salt and pepper evenly over both sides of steaks; brush both sides with oil. Cover and let stand 10 minutes. 

Cook mushrooms in butter in a large skillet over medium-high heat, stirring constantly, 1 minute. Stir in remaining half of salt and pepper, marjoram and Marsala; bring to a boil. Reduce heat, and simmer, uncovered, stirring occasionally, until mushrooms are tender and liquid is slightly reduced, 5 to 7 minutes. Remove from heat; cover and keep warm. 

Place steaks on grill, and cook 4 minutes on each side or to desired degree of doneness. Serve mushrooms over steaks.