Imperial tenderloin

8 Servings

Ingredients

QuantityIngredient
1Tenderloin of beef
¼cupOlive oil
1Clove garlic
1tablespoonWorcestershire sauce
¼poundsBleu cheese
¼poundsButter
1poundsMushroom caps
2tablespoonsButter
1teaspoonOnion salt
½teaspoonCaraway 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, .