• 2 beef tenderloins, peeled of silver skin and cleaned
• 2 tsp coarse ground black pepper
• 2 tsp sea salt
• 3 tsp fresh garlic minced
• 2 tsp coarse ground all spice
• 3 tbs olive oil
• 6 oz Ring of Fire Original Steak Sauce
• 2 tsp Busha Browne’s Spicy & Hot Pepper Sherry
• 2 med. onions sliced
• 1 lb assorted mushrooms — cremini, shitaki, porchini (your favorites)
• 2 tsp fresh thyme leaves 2 tbs butter
• 2 tbs heavy cooking cream
• 1 tbs fine chopped garlic chives

Instructions:

Season beef tenderloins with salt, pepper, all spice, garlic and olive oil. Place tenderloins over direct heat on your med/high grill and cook for 10 minutes on the first side and 5 -8 minutes on the other depending on your preference for medium rare to well done.

In a sauce pan, add the butter and saute the onions until translucent, add the mushrooms and stir for 3 minutes. Add garlic, thyme and chives – stir for 2 minutes.

Add Ring of Fire Original Steak Sauce, Busha Browne’s Spicy & Hot Pepper Sherry and heavy cooking cream and let simmer for 5 minutes. Add salt & pepper to taste.

When beef is cooked to your liking, allow to rest for 5 minutes. Slice into 1/4″ thick slices. Pour mushroom sauce directly over beef or serve on the side as a gravy.