Grilled Tenderloin with Sautéed Mushrooms

Ingredients

• 2 pounds beef tenderloin steaks 
• 0.3 cup butter melted
• 0.3 cup cooking sherry dry
• 1.5 pounds mushrooms fresh sliced
• 4 cloves garlic crushed
• 2.5 teaspoons marjoram fresh sweet minced
• 0.8 teaspoon pepper divided freshly ground
• 0.5 teaspoon salt divided
• 1 tablespoon vegetable oil 

Equipment

• frying pan
• grill

Directions

1. Rub garlic, 1/4 teaspoon salt, and 1/2 teaspoon pepper evenly over both sides of steaks; brush both sides with oil. Cover and let stand 10 minutes.
2. Cook mushrooms in butter in a large skillet over medium-high heat, stirring constantly, 1 minute. Stir in remaining 1/4 teaspoon salt and 1/4 teaspoon pepper, marjoram, and sherry; bring to a boil. Reduce heat, and simmer, uncovered, stirring occasionally, until mushrooms are tender and liquid is slightly reduced (about 5 to 7 minutes).
3. Remove from heat; cover and keep warm.
4. Coat grill rack with cooking spray; place on grill over medium-hot coals (350 to 400 degrees).
5. Place steaks on rack, and cook 4 minutes on each side or to desired degree of doneness.
6. Serve mushrooms over steaks.