Bucky's Recipe

Beef Tenderloin with Mushroom Roquefort Sauce

Category: Beef

4 lb. tenderloin
4 garlic cloves, minced
5 T. pepper
3/4 c. Worcestershire sauce
1 1/2 c. soy sauce
1 1/2 c. beef bouillon
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. Drain marinade. Pour bouillon around beef and put into oven and immediately reduce heat to 350 degrees. Cook for 18 minutes per pound for rare, 20 minutes per pound for medium rare or internal temperature is 135 degrees. Remove from oven and rest for 10 minutes. Slice and serve with Mushroom Roquefort Sauce.

Mushroom Roquefort Sauce
1/4 lb. roguefort cheese
1/2 c. butter
3 cloves garlic, minced
1 T. Worcestershire sauce
1/2 c. chopped green onion
1/2 lb. mushrooms, sliced
Over low heat, combine cheese, butter, garlic and worcestershire sauce and stir until melted. Add onion and mushroooms and cook for 3 minutes, stirring.