Grilled Tenderloin Marsala
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.