Mushroom-Blue Cheese Tenderloin

Courtesy of Taste of Home, Dec/Jan 2009

Prep 10 min + marinating
Bake 45 min + standing
10 servings, 1.5 c sauce

1 1/2 c soy sauce
3/4 c Worcestershire sauce
1 beef tenderloin (3.25-4 lbs)
4 garlic cloves, minced
1 Tbsp coarsely ground black pepper
1 can condensed beef broth

1/2 c butter, cubed
1/2 lb sliced fresh mushrooms
2 garlic cloves, minced
1 c (4 oz) crumbled blue cheese
1 Tbsp Worcestershire sauce
1/4 tsp caraway seeds
4 green onions, chopped

In a large resealable bag, combine soy and Worcestershire sauce. Add beef and seal bag, turning to coat. Refrigerate for 2 hours, turning occasionally.

Discard and drain marinade. Rub beef with garlic and pepper, place in a shallow roasting pan. Add broth to pan and bake, uncovered at 425* for 45-55 minutes or until meat reaches desired doneness.* Let stand 10 minutes before slicing.

Meanwhile, in a small saucepan, melt butter. Add mushrooms and garlic, saute until tender. Add cheese and caraway seeds, cook and stir over low heat until cheese is melted. Stir in onions, heat through. Serve over beef.

** Meat Thermometer
Med-rare 145*
Med 160*
Well done 170*

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