Mushroom Blue Cheese Tenderloin

Nathan loves blue cheese. I can't stand it. Nathan loves mushrooms. I will eat them, but could live without them as a main ingredient. I don't like to think of myself as a picky eater, but there are definately foods that I won't eat. But, I love my husband very much and I think he should get foods that he loves every once in a while.

This meal was good and Nathan loved it. I ate it without the blue cheese added in and liked it as well. The steak itself was incredibly flavorful, too.

I used flank steak instead of beef tenderloin strictly because of the price. A 3lb tenderloin was going to cost me $42 and I just wasn't willing to spend that on a Wednesday night dinner! It was wonderful with the flank steak but I for a special occasion, I'm sure the tenderloin would be worth the money.

Enjoy!
Mushroom Blue Cheese Tenderloin
Taste of Home Dec/Jan 09

1 1/2 cups soy sauce
3/4 cup worcestershire
1 beef tenderloin (3 1/2 - 4 lbs)
4 garlic cloves, minced
1 TBSP pepper
1 can (10 1/2 oz) beef broth

Sauce:
1/2 cup butter
1/2 lb sliced mushrooms
2 garlic cloves, minced
1 cup (4 oz) crumbled blue cheese
1 TBSP worcestershire
1/4 tsp caraway seeds
4 green onions, chopped

In a large Ziploc bag, combine soy sauce and worcestershire. Add beef; seal bag and turn to coat. Refrigerate 2 hours, turning occasionally.

Drain and discard marinade. Rub the beef with garlic and pepper; place in roasting pan. Add broth to pan. Bake, uncovered, at 425 for 45-55 minutes or until meat reaches desired doneness. (145 for medium rare, 160 for medium, 170 for well done.)

Meanwhile, in a small saucepan, melt butter. Add mushrooms and garlic; saute unitl tender. Add the cheese, worcestershire, and caraway seeds. Cook and stir over low heat until cheese is melted. Stir in onions; heat through. Serve sauce with beef.