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Mushroom-Blue Cheese Tenderloin Recipe
Mushroom-Blue Cheese Tenderloin Recipe photo by Taste of Home

Mushroom-Blue Cheese Tenderloin Recipe

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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
TOTAL TIME: Prep: 10 min. + marinating Bake: 45 min. + standing
MAKES:10 servings
TOTAL TIME: Prep: 10 min. + marinating Bake: 45 min. + standing
MAKES: 10 servings

Ingredients

  • 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
  • SAUCE:
  • 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

Directions

  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.
  2. 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.
  3. 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).
Originally published as Mushroom-Blue Cheese Tenderloin in Taste of Home December/January 2009, p49

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

Reviews for Mushroom-Blue Cheese Tenderloin

AVERAGE RATING
   (16)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 12, 2014

"I made this easy dish for a dinner party and it was a hit. I doubled the sauce and was glad that I had; there wasn't a drop left! I'll make this again."

MY REVIEW
Reviewed Dec. 24, 2013

"Amazing recipe! I'm not a great cook but this was easy to make. My family has asked for it again for Christmas dinner. I only use Clemson blue cheese! YUM!"

MY REVIEW
Reviewed Jul. 11, 2013

"Delicious! The sauce has a very heavy blue cheese taste so a little goes a long way. My husband had 3 helpings! I served this with a sautéed spinach recipe I found on this website & it went perfectly together."

MY REVIEW
Reviewed Dec. 31, 2011

"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!"

MY REVIEW
Reviewed Nov. 6, 2011

"Easy and everyone can not stop talking about it!"

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