Taos Tenderloin from The Maverick Cookbook pg. 156

Taos Tenderloin This recipe was inspired by a dish served at an event for Dennis Hopper, who proclaimed it the best tenderloin he'd ever tasted. The Marsala Sauce with mushrooms makes this an especially rich entree. Tenderloin pic 1 Ingredients: 1 3-4 pound beef tenderloin 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 4 tablespoons butter, at room temperature 2 large garlic cloves, minced 1 tablespoon fresh thyme, chopped 1 tablespoon fresh rosemary, chopped 1 tablespoon fresh sage, chopped 1/4 teaspoon paprika Preheat oven to 400 degrees Rub the tenderloin on all sides with salt and pepper. Place a large pan over high heat, and sear tenderloin on all sides until nicely browned, about 10 minutes total. Remove from heat and let cool. Combine the butter, garlic, thyme, rosemary, sage, and paprika in a small bowl and rub the mixture on the top side of the tenderloin. Place, top side up, in a baking pan and roast fro about 30 minutes for medium rare, or until meat thermometer inserted in the middle reads 130 degrees. Remove from the oven, and tent with aluminum foil and let cool for 20 minutes. Tenderloin pic Marsala Suace: 2 tablespoons butter 1 cup wild mushrooms, cremini, or baby portobellos, sliced 2 shallots, thinly sliced 3 large cloves garlic, minced 1/4 cup all-purpose flour 1/4 cup Marsala Wine 1 cup vegetable broth 1/4 cup heavy cream 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 1/4 teaspoon paprika (or mild red chile powder) Heat the butter in a large pan over medium heat. Add the mushrooms and the shallots and cook until mushrooms soften, about 5 minutes. Stir in garlic and cook for about 1 minute. Whisk in the flour to coat the mushrooms and let cook until the flour starts to brown. Stir in the Marsala and cook until reduced, about 1 minute. Slowly whisk in the broth and cream, bring to a boil and cook, stirring frequently, until sauce thickens. Remove from heat. season with salt, pepper, and paprika. (or red chile powder, mild) Taos Tenderloin from The Maverick Cookbook pg. 156. If you would like to purchase the book, click here maverick-cookbook1

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