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Mushroom-Blue Cheese Tenderloin

 Mushroom-Blue Cheese Tenderloin
“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
10 ServingsPrep: 10 min. + marinating Bake: 45 min. + standing

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

  • 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

2 of 2

Mushroom-Blue Cheese Tenderloin (continued)

Directions (continued)

  • 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).
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.