Smoke House Market Marinated, Grilled And Carved Tenderloin "chateau" Recipe
with a Marsala Ozark Forest Mushroom Pan Sauce and Irish Champ Stuffed Potato
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Ingredients
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Tenderloin
Marsala Ozark Forest Mushroom Pan Sauce
Irish Champ Stuffed Potato
Method
Tenderloin Preparation
- 1
Marinate the Tenderloin
In a large bowl, combine olive oil, garlic powder, salt, black pepper, and chopped rosemary. Add the beef tenderloin to the mixture and coat thoroughly. Cover and refrigerate for at least 1 hour, preferably overnight.
- 2
Grill the Tenderloin
Preheat the grill to medium-high heat. Remove the tenderloin from the marinade and discard the excess marinade. Grill the tenderloin for about 20-25 minutes, turning occasionally, until it reaches your desired level of doneness. Use a meat thermometer to check the internal temperature (135°F for medium-rare).
- 3
Rest and Carve
Once cooked, remove the tenderloin from the grill, cover it with aluminum foil, and let it rest for 10 minutes before carving into thick slices.
Marsala Ozark Forest Mushroom Pan Sauce
- 4
- 5
- 6
Deglaze with Marsala Wine
Pour in the Marsala wine and bring to a boil, scraping any browned bits from the bottom of the skillet. Let it simmer until reduced by half.
- 7
Finish the Sauce
Add the beef stock and continue to simmer for another 5 minutes. Stir in the heavy cream, salt, and black pepper. Cook until the sauce thickens slightly. Adjust seasoning if necessary.
Irish Champ Stuffed Potato
- 8
- 9
Prepare the Champ Filling
In a saucepan, heat butter and milk together until warm. Once the potatoes are baked, cut them in half and scoop out the insides into a mixing bowl.
- 10
Mix the Filling
Mash the potato insides and mix in the warm butter and milk mixture, chopped green onions, salt, and black pepper until smooth and creamy.
- 11
Stuff the Potatoes
Spoon the champ filling back into the potato skins and place them back in the oven for an additional 10 minutes to warm through.
