Ingredients
4 Tbsp butter (1/2) stick
1 Cup chopped leek (white and pale green parts only)
4 tsp minced garlic
4 cups sliced mixed fresh wild mushrooms (such as oyster, stemmed portobello and stemmed shiitake)
2/3 cup dry Marsala
2/3 cup beef stock or canned broth
4 8-ounce beef tenderloin steaks
Olive Oil
Preparation
Melt 2 tablespoons butter in heavy large skillet over meduim-low heat. Add leek and garlic and saute until almost tender, about 5 minutes. Increase heat to medium-high. Add mushrooms and saute until golden brown, about 6 minutes. Add Marsala and stock and boil until liquid is reduced by half, about 4 minutes. Prepare barbecue (medium-high heat) or preheat broiler. Brush steaks with olive oil. Sprinke with salt and pepper. Grill to desired doneness, about 4 minutes per side for medium-rare. Transfer to platter and tent with foil. Bring sauce to simmer in heavy large skillet. Remove skillet from heat. Gradually whisk in remaining 2 tablespooon butter. Add reserved mushrooms and stir over low heat until mushrooms are heated through, about 2 minutes. Season to taste with salt and pepper. Place steaks on plates. Spoon sauce and mushrooms over and serve.
