Imperial tenderloin

Yield: 8 Servings

Measure 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

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, .

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