For the grilled Tenderloin. Wash the meat with water and lay it on a tray.

Add salt, pepper and the dried rosmery. Make sure you cover the whole cut. Let it rest inside the fridge while you make the Portobello Sauce.

For the Portobello Sauce. Wash the Portobello mushrooms with water.

Cut the Portobellos and set them aside.

Mince the parsley and set it aside.

Preheat the pan and add the butter and garlic sauce. Try to use pure garlic sauce, with no salt or pepper added.

Let the garlic cook for 5 minutes along with the butter at medium heat.

Add the Portobellos and let them sweat along with the butter and garlic.

Once the Portobellos have sweated, add the white wine.

Let the wine reduce for at least 10 minutes at medium heat and add the whole milk. If you want to make the sauce creamier you can also add half a cup of heavy cream. However, this might be cloying for some people.

Add parsley, salt and pepper to taste. Mix everything and let it cook for two minutes at medium heat.

Light the charcoal. You can cook sausages or other appetizers while it gets white.

Once the charcoal is white, lay the tenderloin over the grill and make sure the heat is medium. Grill for 15 minutes. Turn it over and grill for another 15 min.

Once the meat is ready slice it and put it on a serving tray.

Pour the Portobello sauce over the grilled tenderloin. Serve and enjoy!

Pour the Portobello sauce over the grilled tenderloin. Serve and enjoy!