Grilled Tenderloin Beef with Planters Wild Mushroom Sauce


  • 2 beef tenderloins, peeled of silver skin and cleaned
  • 2 tsp coarse ground black pepper
  • 3 tsp fresh garlic mince
  • 2 tsp sea salt 3 tbsp olive oil
  • 6 oz Busha Browne’s Planter’s Steak Sauce
  • 2 tsp Busha Browne’s Pukka Hot Pepper Sauce
  • 2 medium onions sliced
  • 1 lb assorted mushrooms (cremini, shiitake or porcini)
  • 2 tsp fresh thyme leaves
  • 2 tbsp butter
  • 2 tbsp heavy cooking cream
  • 1 tbsp fine chopped garlic chives


Season beef tenderloins over direct heat on medium or high heat on grill and cook for 10 minutes on first side and 5-8 minutes on the other side depending on preference of doneness.

In sauce pan, add the b utter and sauté onions until translucent. Add mushrooms and stir for 3 minutes. Add garlic, thyme and chives. Stir ingredients together.

Add Planters Steak sauce, Pukka Hot Pepper Sauce and heavy cooking cream. Let mixture simmer for 5 minutes. Add salt and pepper to taste.

When beef is cooked to preference, allow to rest for 5 minutes. Slice into ¼” thick slices. Pour mushroom sauce directly over beef or serve on the side.