Mushroom-Blue Cheese Tenderloin
Source of Recipe
FlowerPetals CK 2008
Recipe Introduction
TIME: Prep: 10 min. + marinating Bake: 45 min. + standing
“This is a simple recipe that tastes fabulous. I usually double the mushroom-Roquefort sauce, because it always disappears very fast. Enjoy the tenderloin!” —Eric Schoen, Lincoln, Nebraska
List of Ingredients
Mushroom-Blue Cheese Tenderloin
SERVINGS: 10
CATEGORY: Low Carb
METHOD: Baked
Ingredients:
1-1/2 cups soy sauce
3/4 cup Worcestershire sauce
1 beef tenderloin (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 cup butter, cubed
1/2 pound sliced fresh mushrooms
2 garlic cloves, minced
1 cup (4 ounces) crumbled blue cheese
1 tablespoon Worcestershire sauce
1/4 teaspoon caraway seeds
4 green onions, chopped
Recipe
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. Yield: 10 servings (1-1/2 cups sauce).
|
Â
Â
Â
|
member logon
