Grilled Tenderloin with Sautéed Mushrooms

Southern Living
Marjoram is added toward the end of cooking to retain its flavor.
Makes 6 servings


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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


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.

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.

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.

Created date

February 2003