You won't be disappointed in the results of this pricy beef tenderloin. The deep wine sauce with mushrooms, garlic and shallots puts it over the top. Serve this over some mashed potatoes to mop up every last drop of that sauce.
"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."