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“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
Originally published as Mushroom-Blue Cheese Tenderloin in Taste of Home December/January 2009, p49
Cutting Green OnionsI recently tried a recipe that called for 3/4 cup green onions. Instead of using a knife, I found that snipping the onions with a pair of kitchen scissors took only a few seconds. —Kristy B., Kelowna, British Columbia
I recently tried a recipe that called for 3/4 cup green onions. Instead of using a knife, I found that snipping the onions with a pair of kitchen scissors took only a few seconds. —Kristy B., Kelowna, British Columbia
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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Reviewed on Dec. 31, 2011 by mandymacnaughton
I cut the recipe in 1/2 for a smaller crowd and everything worked out perfectly. I absolutely LOVE blue cheese and this sauce was to die for! The beef cooked to perfection. Definitely a keeper for special occasions!
Reviewed on Nov. 06, 2011 by dvandereems
Easy and everyone can not stop talking about it!
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