Tenderloin with Portabello Sauce

Ingredients:	1 Certified Angus Beef Tenderloin Roast 1 tsp. olive oil 1/2 tsp. fresh cracked pepper 1 Tbsp. butter 2 large Potabello mushrooms, halved and sliced 8 green onions, cut into 1-inch pieces 1 red bell pepper, halved and sliced 2/3 cup beef broth 1/4 cup Madeira or port wine
Preparation:	Rub tenderloin roast with oil and pepper. Roast uncovered (do not add liquid) at 475 deg. F. for 15 minutes. Reduce temperature to 350 deg. F. and roast an additional 12 minutes (medium-rare). Remove from oven and let stand for 15-20 minutes. In a large skillet, saute mushrooms, onions and peppers in hot butter over medium heat until tender (about 5 minutes). Stir in broth and Madeira and bring to a boil. Remove from heat.
Serving:	Slice tenderloin across the grain; drizzle with sauce. Serve.
Suggestion:	Recipe courtesy of Certified Angus Beef LLC