Peppered Beef Tenderloin with Portobello Marsala Sauce - Ratings & Reviews

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peppered beef tenderloin with portobello marsala sauce recipe

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Reviewed By: RTMember1929's Review:

"Delicious! I broiled it for 15 minutes, reduced heat as directed and baked for 30 minutes exactly and it was done to a perfect medium rare. The crusty peppery coating was great with the sauce. I did decide to use beef broth instead of the marsala wine just because I am not familiar with this wine and didn't want to chance it on this expensive cut of meat. The broth tasted delicious and not sure it could get much better."

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