Peppered Beef Tenderloin with Portobello-marsala Sauce

Peppered Beef Tenderloin with Portobello-marsala Sauce

Ready in 45 minutes

Ideal for holiday meals, the tenderness of the beef and flavor brought by the sauce are a sure hit with our family.

"This is an incredible recipe! It was extremely flavorful and I will make it again."

- drouchea

Top-ranked recipe named "Peppered Beef Tenderloin with Portobello-marsala Sauce"

5 avg, 2 review(s) 100% would make again


Are you making this? 
2 teaspoon Pepper; fresh ground
1 teaspoon Salt; kosher
1 teaspoon Lemon pepper
1/4 teaspoon Granulated garlic
1/4 teaspoon Thyme; dried
4 pounds Beef tenderloin; trimmed
Portobello-Marsala Sauce; Big Oven recipe #163395

Original recipe makes 8



Prep: 5 min., Stand: 40 min., Broil: 15 min., Bake: 35 min.

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.

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 (BigOven recipe 163395). Garnish, if desired.

Yield: Makes 6 to 8 servings

Cybil Brown Talley, Atlanta, Georgia

Southern Living, NOVEMBER 2005

Grove Notes: Made a second time 12/25/06. Our tenderloin was 6 lbs, so I trimmed the short end into fillet mignons for tomorrow night. Instead of broiling the loin, I grilled it over high heat before putting it into the oven. Superb. Some of the best beef I've ever had.

9/5/09: Sear over 600f fire on the Big Green Egg (or your grill) 1 min per side. Put on indirect heat at 400-425f and cook to 130 internal. We pulled at 137 and it was more medium than medium rare after rest time. Also, I didn't really care for the smoke from the oak, which I usually like for beef. It wasn't a heavy smoke, maybe tenderloin just absorbs smoke too easily? Either way, just use plain lump coal next time or a fruit wood like cherry.

I'd estimate the roasting time AFTER the sear as about 45 minutes but I was watching the thermometer, not the clock.


Added on Award Medal

Taking it off of heat at 137f internal produced medium rare in the middle, medium-medium rare on the ends. photo by swibirun swibirun

Tie your roast to provide even cooking. The strings did not burn off even during the searing process at 600f. photo by swibirun swibirun

Plated served with garlic mashed potatoes and parmesan roasted asparagus. photo by swibirun swibirun

Calories Per Serving: 564 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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This is an incredible recipe! It was extremely flavorful and I will make it again.
drouchea 3 years ago
[I posted this recipe.]
swibirun 4 years ago
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