Grilled Peppered Beef Tenderloin with a Morel Mushroom Cabernet Sauce and Whipped Yukon Gold Potatoes

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For the third year in a row, I am using this recipe to celebrate the beginning of morel season here is southern Wisconsin (late April -early May. For a little something different in the side dish, try roasted, then mashed sweet potatoes thinned with coconut milk and topped with maple-glazed chopped pecans. (I'm on the "paleo" diet, so that's what I do. Also, grilled asparagus.

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When I stumbled upon this, I was intrigued; when I made it, I was speechless. I can't remember the last time I made a recipe precisely as written (other than Ina Garten that turned out so perfectly. No tweaks necessary! Do it just like they say and you will have a perfectly peppered piece of beef with a impecibly balanced sauce. We had it with artichokes, the rest of an amazing cab, and chocolate mousse. This was the centetpiece of a great meal which will absolutely happen again.

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This is a very easy dish to prepare. Sometimes I sub the whipped potatoes with garlic mashed potatoes (a favorite with guests.