Ingredients:
4 tablespoons butter, divided
1 cup chopped leeks ( white and pale green parts, only)
4 teaspoons minced garlic
4 cups sliced mixed fresh wild mushrooms, Oyster, stemmed portobello & stemmed shiitake
2/3 cup dry marsala
2/3 cup beef stock or 2/3 cup canned broth
4 (8 ounce) beef tenderloin steaks
olive oil
Directions:
Melt 2 tablespoons butter in heavy large skillet over medium-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.
Add remaining 2 tablespoons of butter and stir until butter is melted and well incorporated.
Season to taste with salt and pepper.
While sauce is cooking, prepare barbecue (medium-high heat) or preheat broiler.
Brush steaks with olive oil.
Sprinkle with salt and pepper.
Grill to desired doneness, about 4 minutes per side for medium-rare.
Place steaks on plates.
Spoon sauce and mushrooms over and serve.
Servings: 4
Time preparation: 15 min.
Time total: 30 min.