Prep: 10 min. + marinating Bake: 45 min. + standing
10 servings (1-1/2 cups sauce)
Here’s a simple entree that is sure to impress. I usually double the mushroom-cheese sauce because it always disappears fast. Enjoy the tenderloin! —Eric Schoen, Lincoln, NE
Mushroom-Blue Cheese Tenderloin Recipe photo by Taste of Home
- 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
- 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
- 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 beef, discarding 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.
1 serving: 438 calories, 29g fat (14g saturated fat), 135mg cholesterol, 1377mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 38g protein.