Mushroom-Blue cheese tenderloin

By GmaJan12

Ingredients

• SAUCE:
• 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
• 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

Preparation

Step 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.

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, 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).