Name: Peppered Beef Tenderloin With Portobello-Marsala Sauce
Prep time: 5 min
Total time: 95 min
Yield: Makes 6 to 8 servings
Ingredients: 2 teaspoons freshly ground black pepper; 1 teaspoon kosher salt; 1 teaspoon lemon pepper; ¼ teaspoon granulated garlic; ¼ teaspoon dried thyme; 1 (4-pound) beef tenderloin, trimmed; Portobello-Marsala Sauce; Garnishes: fresh thyme sprigs, roasted garlic bulbs

Chef's Notes

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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brendacrowe

12/30/2011

I made this Christmas eve for 20. I had 2 - 8.5 tenderloins trimmed and it was excellent !!! I tied the 2 pieces of meat which helped it fit in 1 roasting pan. I also did double the sauce which took for ever to reduce. I did make the sauce the day before. I had a Baked potato bar ...To ease my stress and even had some meat leftover. My family loved it !!!!

MichelleH29

02/11/2010

This recipe is good, but nothing exceptional. Definitely need to double the sauce recipe to have enough. Not sure if I'll make this one again or not.

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Peppered Beef Tenderloin With Portobello-Marsala Sauce

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Peppered Beef Tenderloin With Portobello-Marsala Sauce

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Peppered Beef Tenderloin With Portobello-Marsala Sauce

Gallery

Recipe Summary

Ingredients

Directions

Chef's Notes

Reviews (2)

All Reviews for Peppered Beef Tenderloin With Portobello-Marsala Sauce