Peppered Beef Tenderloin with Portobello Marsala Sauce - Ratings & Reviews

"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."