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Peppered Beef Tenderloin With Portobello-Marsala Sauce

This peppered beef tenderloin recipe is perfect for holidays and special occasions.

Southern Living NOVEMBER 2005

  • Yield: Makes 6 to 8 servings
  • Prep time: 5 Minutes
  • Broil: 15 Minutes
  • Bake: 35 Minutes
  • Stand: 40 Minutes


  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon lemon pepper
  • 1/4 teaspoon granulated garlic
  • 1/4 teaspoon dried thyme
  • 1 (4-pound) beef tenderloin, trimmed
  • Portobello-Marsala Sauce
  • Garnishes: fresh thyme sprigs, roasted garlic bulbs


Combine first 5 ingredients; pat mixture evenly over beef. Cover and stand at room temperature 30 minutes.

Broil 6 inches from heat 15 minutes on a lightly greased rack in a roasting pan; reduce oven temperature to 375°, and bake 30 to 35 minutes or until a meat thermometer inserted into thickest portion registers 140° or to desired degree of doneness. Remove from oven; let stand 10 minutes before slicing. Serve with Portobello-Marsala Sauce. Garnish, if desired.


Ask your butcher to trim the tenderloin, or do it yourself. Use a sharp, thin knife to cut away the top layer of fat and the thin (about 2-inch-wide) membrane called silver skin.


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Peppered Beef Tenderloin With Portobello-Marsala Sauce Recipe