Mushroom-Blue Cheese Tenderloin

Name: Mushroom-Blue Cheese Tenderloin
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 10 servings (1-1/2 cups sauce).
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

“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

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

If desired, tie tenderloin with bakers twine. In a shallow dish, combine soy sauce and Worcestershire sauce; add the beef and turn to coat. Cover; 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 thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes and remove twine 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.

Originally published as Trapper's Peak Tenderloin in Taste of Home December/January 2009

Reviews

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Average Rating:

KapaluaPrincess

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.
Squitty

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!
chinadoll2008

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.
mandymacnaughton

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!
dvandereems

Nov 6, 2011

Easy and everyone can not stop talking about it!
cloreep

Mar 19, 2010

Wow! This dish was amazing! I LOVED the blue cheese mushroom sauce. We will definitely have it again.
Rudelich

Dec 3, 2009

Made this for my families Christmas eve dinner. Turned out perfect and delicious! Can't wait to make it again.
raeman

Apr 11, 2009

I made this for an elegant dinner party for friends at Christmas. It was wonderful! All our friends raved about the beautiful presentation and the flavor, which they described as delectable. It was quite easy to prepare ahead of time. I made the cheese sauce just before guests arrived and kept it warm in my smallest crockpot. I found the sauce a little too rich as written so I added beef broth for a thinner sauce. Just delicious!
raeman

Apr 11, 2009

I made this for an elegant dinner party for friends at Christmas. It was wonderful! All our friends raved about the beautiful presentation and the flavor, which they described as delectable. It was quite easy to prepare ahead of time. I made the cheese sauce just before guests arrived and kept it warm in my smallest crockpot. I found the sauce a little too rich as written so I added beef broth for a thinner sauce. Just delicious!
dagny21

Jan 5, 2009

Wow, this was so good. The marinade made the beef taste so good. I loved the sauce, but my husband - who doesn't like blue cheese - didn't. However the beef tasted so good he ate it happily without the sauce and I gobbled it up with.