From, "Traditions...A Taste of the Good Life," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Trim fat from tenderloin, brush with olive oil and roast at 450 degrees for 30 minutes or until meat thermometer registers 140 degrees. Meanwhile, mash garlic into Worcestershire sauce and combine with Bleu cheese and 1/4 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.
SERVINGS: 8
- 1 tenderloin of beef
- 1/4 cup olive oil
- 1 clove garlic
- 1 Tablespoon Worcestershire sauce
- 1/4 pound Bleu cheese
- 1/4 pound butter
- 1 pound mushroom caps
- 2 Tablespoon butter
- 1 teaspoon onion salt
- 1/2 teaspoon caraway seeds
- Pepper to taste
TO PREPARE:
Trim fat from tenderloin, brush with olive oil and roast at 450 degrees for 30 minutes or until meat thermometer registers 140 degrees. Meanwhile, mash garlic into Worcestershire sauce and combine with Bleu cheese and 1/4 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.
SERVINGS: 8
