Ingredients:

• 5-6lb. beef tenderloin
• 3 tbsp Dijon mustard
• 3 tbsp Ben's Heffer Dust

Marsala Mushrooms:

• 2lbs. cremini mushrooms
• 2oz butter
• 1 cup onions, diced
• 6 cloves garlic, chopped
• 1 tsp thyme 
• 1 tbsp Ben's Heffer Dust
• 1/2 cup Marsala wine
• 1 cups beef stock
• 1/2 cup heavy cream

Instructions:

• Pre-heat recteq to 225℉.
• Trim the excess fat and silver skin from the beef tenderloin.
• Tie the tenderloin if desired, tucking the thinner tail to make the roast uniform.
• Rub tenderloin with mustard and season liberally with the Heffer Dust.
• Add to grill and smoke until reaching an internal temperature of 125℉.
• Remove the tenderloin from the grill and increase the grill to full with a sear kit.
• Once the grill has reach temps. over 475℉, sear tenderloin on all sides.
• Let rest for 15 minutes before slicing.

Mushrooms:

• In a cast-iron or heavy skillet over high heat add the butter and mushrooms, then cook for 5-6 minutes until the mushrooms are golden brown and all the water has been cooked out.
• Add the onions and continue to sauté until tender.  
• Add the garlic, thyme, Heffer Dust and Marsala wine then allow the wine to reduce until almost dry.
• Add the beef stock and reduce by half, adding the heavy cream and allowing to simmer until thick and creamy about 15 minutes.