Grilled Tenderloin with Sautéed Mushrooms
Marjoram is added toward the end of cooking to retain its flavor.
Yield: Makes 6 servings
- 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.
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