Name: Tenderloin of Beef with Blue Cheese
Ingredients: 1/4 c Butter or margarine; 1/2 ts Coarsely ground pepper; 1 ts Minced fresh garlic; 2 lb Beef tenderloin; trimmed, tied, up to 3; 2 tb Butter or margarine; 4 oz Crumbled blue cheese; 1 c Beef broth; 1/4 c Madeira wine; 2 c Fresh mushrooms; sliced 1/4"; 1/2 c Chopped pecans; toasted; 1/2 c Pine nuts or sliced almonds; toasted; 1/3 c Green onions; sliced 1/4"

In that day when we stand before the judgment seat of Christ, the whole “edifice” of our earthly works will be tested by the fire of God. Some impressive superstructures will be reduced to rubble, because they are built only for show – not out of lasting material. Like sets on a movie lot, these “buildings” may be magnificent and appear genuine even on close inspection, but the fire will test them for what they are really made of, not for what they look like. All the wood, hay and stubble will be burned away.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Grains		Beef	6	Servings

INGREDIENTS

1/4	c	Butter or margarine
1/2	ts	Coarsely ground pepper
1	ts	Minced fresh garlic
2	lb	Beef tenderloin; trimmed, tied, up to 3
2	tb	Butter or margarine
4	oz	Crumbled blue cheese
1	c	Beef broth
1/4	c	Madeira wine
2	c	Fresh mushrooms; sliced 1/4"
1/2	c	Chopped pecans; toasted
1/2	c	Pine nuts or sliced almonds; toasted
1/3	c	Green onions; sliced 1/4"

INSTRUCTIONS

BEEF
SAUCE
Heat oven to 400&deg;. In 10" skillet melt 1/4 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 160&deg;F (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 [email protected]
Recipe by: Land O Lakes Treasury of Country Recipes
Posted to MC-Recipe Digest by Carriej999 <[email protected]> on Mar 22,
1998

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