Beef Tenderloin With Mushroom Roquefort Sauce
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Serves/Makes: 6
Ready in: 2-5 hrs
- 4 pounds tenderloin
- 4 cloves garlic, minced
- 5 tablespoons black pepper
- 3/4 cup Worcestershire sauce
- 1 1/2 cup soy sauce
- 1 1/2 cup beef bouillon
***Mushroom Roquefort Sauce***
- 1/4 pound Roquefort cheese
- 1/2 cup butter
- 3 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1/2 cup chopped green onion
- 1/2 pound mushrooms, sliced
For Tenderloin: Dry tenderloin and rub with garlic and press with pepper. Combine Worcestershire sauce and soy sauce and marinate beef for 2 hours at room temperature. Preheat oven to 500 degrees F. Drain marinade. Pour bouillon around beef and put into oven and immediately reduce heat to 350 degrees F. Cook for 18 minutes per pound for rare, 20 minutes per pound for medium rare or internal temperature is 135 degrees F. Remove from oven and rest for 10 minutes. Slice and serve with Mushroom Roquefort Sauce. For Mushroom Roquefort Sauce: Over low heat, combine cheese, butter, garlic and Worcestershire sauce and stir until melted. Add onion and mushrooms and cook for 3 minutes, stirring.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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