When we were at the grocery store last I picked up a brick of blue cheese, it was my first time having “fresh” blue cheese and I was very excited to use it on a good recipe. I thought this would be the perfect recipe.
And oh my was I right!!! This had the tangy flavor of blue cheese, but with the red meat it evened out perfectly. Adam who is not a HUGE blue cheese person loved this dinner.
Mushroom-Blue Cheese Tenderloin (From: Taste of Home Dec/Jan 09 issue)
- 1 1/2 cups soy sauce
- 3/4 cup Worcestershire sauce
- 1 beef tenderloin (3 1/2-4lbs)
- 4 garlic cloves, minced
- 1 T. ground pepper
- 1 can (10 1/2 oz) condensed beef broth undiluted
Sauce
- 1/2 cup butter, cubed
- 1/2 lb. sliced fresh mushrooms
- 2 garlic cloves, minced
- 1 c. (4oz) crumbled blue cheese
- 1 T. Worcestershire sauce
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.
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.
Meanwhile, in a small saucepan, melt butter. Add mushrooms and garlic; saute 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.
