Monday, January 05, 2009

Mushroom Blue Cheese Tenderloin

Talk about melting in your mouth!
This was like something from a fancy-schmancy restaurant!

The tenderloin:

The mushroom blue cheese dressing:

I served it with leftover veggie bake.
*the tenderloin could be eaten alone/sauce-less.
*the mushroom blue cheese sauce could be used with other cuts of meat.

Marinated Tenderloin
~3-1/2 to 4 lb. meat
1-1/2 cups soy sauce
3/4 cup worchestershire sauce
3-1/2 to 4 lb. beef tenderloin
4 garlic cloves, minced
1 T. coarsely ground pepper
1 can (10-1/2 oz) condensed beef broth, undiluted
In a large resealable plastic bag, combine soy sauce and worchestershire sauce. Add the beef; seal bag and turn to coat. Refrigerate for 2 hours, turning occasionally. Remove meat from marinade (freeze leftovers; can re-use for another marinade later). Rub the beef with garlic and pepper; place in shallow baking pan. Add broth to the pan. Bake, uncovered, at 425F for 45-55 min. (Meat thermometer should read the following: medium-rare: 145F; medium: 160F; well done: 170F)
*Oops, I forgot to add the broth- it still turned out fantastic!

Mushroom Blue Cheese Sauce
~1-1/2 cups
1/2 cup butter, cubed
1/2 lb. (8 oz) sliced fresh mushrooms
2 cloves garlic, minced
1/2 to 1 cup (2 to 4 oz) crumbled blue cheese (personal preference)
1 T. worchestershire sauce
1/4 t. caraway seeds
4 green onions, chopped
In a medium saucepan, melt butter. Add mushrooms and garlic; saute until tender. Add the cheese, worchestershire sauce, and caraway seeds; cook and stir over low heat until cheese is melted. Stir in onions; heat through.
*I didn't have green onions, so I threw in a bit of chopped white onion and sauted it with the mushrooms and garlic. Delish!

1 comment:

melanie said...

somehow stumbled upon your blog...great looking recipe!! :)