Imperial tenderloin
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Tenderloin of beef | |
| ¼ | cup | Olive oil |
| 1 | Clove garlic | |
| 1 | tablespoon | Worcestershire sauce |
| ¼ | pounds | Bleu cheese |
| ¼ | pounds | Butter |
| 1 | pounds | Mushroom caps |
| 2 | tablespoons | Butter |
| 1 | teaspoon | Onion salt |
| ½ | teaspoon | Caraway seeds |
| Pepper to taste | ||
Directions
Trim fat from tenderloin, brush with olive oil and roast at 450ø for 30 minutes or until meat thermometer registers 140ø. Meanwhile, mash garlic into Worcestershire sauce and combine with Bleu cheese and ¼ pound of butter. Spread over the top of the cooked tenderloin. Brown mushrooms in 2 Tablespoons of butter for 5 minutes. Toss with onion salt, caraway seeds and pepper. Serve immediately with tenderloin. Yield: 8 servings.
DEIRDRE NEWCOMB
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .