Mushroom-blue cheese tenderloin |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 1 |
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Ingredients:
1-1/2 cup(s) soy sauce |
3/4 cup(s) worchestershire sauce |
1 beef tenderloin (3-1/2 to 4 lbs) |
4 clove(s) garlic |
1 tablespoon(s) ground pepper coarsely |
1 can(s) condensed beef broth, undiluted (10-1/2 oz) |
1/2 cup(s) butter cubed |
1/2 pound(s) sliced fresh mushrooms |
2 clove(s) garlic minced |
1 cup(s) (4oz) crumbled blue cheese |
1 tablespoon(s) worcestershire sauce |
1/4 teaspoon(s) caraway seeds |
4 green onions chopped |
Directions:
1. In a large resealable 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 degrees for 45-55 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees; medium, 160 degrees; well done, 170 degrees). Let stand for 10 minutes before slicing.
3. For sauce;
4. Meanwhile, in a small saucepan, melt butter. Add mushrooms and garlic; sauté until tender. 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.
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