Mushroom-Blue Cheese Tenderloin |
|
 |
Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 10 |
|
âThis is a simple recipe that tastes fabulous. I usually double the mushroom-Roquefort sauce, because it always disappears very fast. Enjoy the tenderloin!â âEric Schoen, Lincoln, Nebraska Ingredients:
1 cup reduced-sodium soy sauce |
3/4 cup worcestershire sauce |
1 beef tenderloin roast (3-1/2 to 4 pounds) |
4 garlic cloves, minced |
1 tablespoon coarsely ground pepper |
1 can (10-1/2 ounces) condensed beef broth, undiluted |
sauce: |
1/2 pound sliced fresh mushrooms |
1/2 cup butter, cubed |
2 garlic cloves, minced |
1 cup (4 ounces) crumbled blue cheese |
1 tablespoon worcestershire sauce |
1/4 teaspoon caraway seeds |
4 green onions, chopped |
Directions:
1. In a large resealable plastic bag, combine soy sauce and Worcestershire sauce. Add the beef; seal bag and turn to coat. Refrigerate for 2 hours, turning occasionally.
2. Drain and discard marinade. Rub the beef with garlic and pepper; place in a shallow roasting pan. Add broth to the pan. Bake, uncovered, at 425° for 45-55 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes before slicing.
3. Meanwhile, in a small saucepan, saute mushrooms in butter until tender. Add garlic; cook 1 minute longer. Add the cheese, Worcestershire sauce and caraway seeds; cook and stir over low heat until cheese is melted. Stir in onions; heat through. Serve sauce with beef. Yield: 10 servings (1-1/2 cups sauce).
|
|