Back to Mushroom-Blue Cheese Tenderloin

Print Options


Card Sizes

Mushroom-Blue Cheese Tenderloin Recipe

Mushroom-Blue Cheese Tenderloin Recipe

“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 YIELD:10 servings


  • 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


  • 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).

Wine Pairings

Full-Bodied Red Wine

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