Tenderloin of beef with blue cheese
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Butter or margarine |
| ½ | teaspoon | Coarsely ground pepper |
| 1 | teaspoon | Minced fresh garlic |
| 2 | pounds | Beef tenderloin; trimmed, tied, up to 3 |
| 2 | tablespoons | Butter or margarine |
| 4 | ounces | Crumbled blue cheese |
| 1 | cup | Beef broth |
| ¼ | cup | Madeira wine |
| 2 | cups | Fresh mushrooms; sliced 1/4\" |
| ½ | cup | Chopped pecans; toasted |
| ½ | cup | Pine nuts or sliced almonds; toasted |
| ⅓ | cup | Green onions; sliced 1/4\" |
Directions
BEEF
SAUCE
Heat oven to 400ø. In 10" skillet melt ¼ cut butter until sizzling; stir in pepper and garlic. Place tenderloin in same skilled. Cook over medium high heat until browned on all sides (7 to 9 minutes). Remove from pan; reserve pan juices and browned particles in skilled. Line 13 x 9" baking pan with aluminum foil; place tenderloin in pan. Bake for 35 to 50 minutes or until meat thermometer reaches 160øF (medium). Meanwhile, melt 2 tablespoons butter in same skillet with reserved pan juices and browned particles until sizzling; stir in blue cheese. Cook over medium heat, stirring occasionally, until cheese is melted (4 to 5 minutes). Stir in beef broth and wine; add mushrooms. Continue cooking, stirring occasionally, until mushrooms are tender (4 to 5 minutes). Stir in remaining sauce ingredients. Serve over carved tenderloin.
Typed and Busted by Carriej999@...
Recipe by: Land O Lakes Treasury of Country Recipes Posted to MC-Recipe Digest by Carriej999<Carriej999@...> on Mar 22, 1998