Mushroom-Blue Cheese Tenderloin Recipe: How to Make It
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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.tasteofhome.com.
Ingredients
- 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
- SAUCE:
- 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
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