| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains | Meat | 8 | Servings | |
INGREDIENTS
| 1 | Tenderloin of beef | |
| 1/4 | c | Olive oil |
| 1 | Clove garlic | |
| 1 | tb | Worcestershire sauce |
| 1/4 | lb | Bleu cheese |
| 1/4 | lb | Butter |
| 1 | lb | Mushroom caps |
| 2 | tb | Butter |
| 1 | ts | Onion salt |
| 1/2 | ts | Caraway seeds |
| Pepper to taste |
INSTRUCTIONS
Trim fat from tenderloin, brush with olive oil and roast at 450° for 30 minutes or until meat thermometer registers 140°. 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. Yield: 8 servings. DEIRDRE NEWCOMB From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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