Shelly's Recipe

BEEF TENDERLOIN WITH MUSHROOM-ROQUEFORT SAUCE

Category: Roasts/Tenderloin - Beef

4 lbs whole beef tenderloin
2-4 cloves garlic, minced
4-6 tbsp coarsely ground black pepper
3/4 cup Worcestershire sauce
1 1/2 cups soy Sauce
1 1/3 cups undiluted beef bouillon

Mushroom-Roquefort Sauce:
1/4 lbs Roquefort cheese
1/2 cup butter
2-4 cloves garlic, minced
1 tbsp Worcestershire sauce
1/4 tsp caraway seeds
1/2 cup of chopped green onions, including tops
1/2 lbs mushrooms, sliced

Wash tenderloin and pat dry. Rub with minced garlic and press black pepper onto sides. Combine Worcestershire sauce and soy sauce in large dish and marinate for 2-3 hours at room temperature.

Preheat oven to 500. Drain and discard marinade. Pour bouillon around beef. Put into oven and immediately reduce heat to 350.

Cook for 18 minutes per lbs for rare, 20 minutes per lbs for medium rare, or until internal temperature reaches 135-140 degrees.

Prepare sauce: In medium saucepan, over low heat, combine cheese, butter, garlic, Worcestershire sauce and caraway seeds. Stir until cheese and butter melt. Add green onions and mushrooms. Continue cooking for 2-3 minutes.

Slice meat and serve with Mushroom-Roquefort Sauce.