• Ask the butcher to trim the tenderloin or do it yourself using a sharp, thin knife to cut away the top layer of fat and the thin membrane called silver skin.
• Combine the black pepper, salt, lemon pepper, garlic, and thyme; pat mixture evenly over the beef. Cover and let stand at room temperature for 30 minutes.
• Place a lightly greased rack in a roasting pan. Place beef on the rack. Broil 6 inches from heat for 15 minutes.
• Reduce oven temperature to 375° and bake 30-35 minutes or until a meat thermometer inserted into thickest portion registers 140° or to desired degree of doneness. Remove from oven; let stand 10 minutes before slicing.
• For Portobello Marsala Sauce, melt 1 tablespoon butter in a medium skillet over high heat; add mushrooms, and saute 10 minutes or until mushrooms are browned and liquid is evaporated. Add 1 tablespoon butter, garlic, and shallots to skillet; saute 5 minutes. Stir in Marsala and chicken broth, loosening browned bits from bottom of skillet. Bring to a boil, and cook 20 minutes or until reduced by two-thirds. Remove from heat, and stir in remaining butter. Serve over beef.

Turn into a greased casserole dish. In a saucepan, place brown sugar, flour, 1/2 C. butter and pecans. Cook on low long enough to melt butter, stirring constantly.

Spread over sweet potato mixture. Bake at 350° for 30 min. Can be made a day ahead and popped in the oven when needed.