Mushroom-blue cheese tenderloin

Recipe submitted by Eric Schoen, published in Taste of Home December 2009.

Yield: 1 serving
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  • 1-1/2 cup(s) Soy sauce
  • 3/4 cup(s) worchestershire sauce
  • 1 Beef tenderloin (3-1/2 to 4 lbs)
  • 4 clove(s) garlic
  • 1 tablespoon(s) Ground pepper Coarsely
  • 1 can(s) Condensed beef broth, undiluted (10-1/2 oz)
  • Sauce
  • 1/2 cup(s) Butter Cubed
  • 1/2 pound(s) Sliced fresh mushrooms
  • 2 clove(s) Garlic Minced
  • 1 cup(s) (4oz) crumbled blue cheese
  • 1 tablespoon(s) Worcestershire sauce
  • 1/4 teaspoon(s) Caraway seeds
  • 4 Green onions Chopped


  1. In a large resealable 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 degrees for 45-55 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees; medium, 160 degrees; well done, 170 degrees). Let stand for 10 minutes before slicing.

  3. For sauce;
  4. Meanwhile, in a small saucepan, melt butter. Add mushrooms and garlic; sauté until tender. 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.
April 2013

This recipe is a personal recipe added by MaryannWimberly and has not been tested or endorsed by MyRecipes.

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