| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains | Beef | 6 | Servings | |
INGREDIENTS
| 1/4 | c | Butter or margarine |
| 1/2 | t | Coarsely ground pepper |
| 1 | t | Minced fresh garlic |
| 2 | lb | Beef tenderloin, trimmed |
| tied up to 3 | ||
| 2 | T | 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
Heat oven to 400ø. 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 160øF (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 Carriej999@AOL.com Recipe by: Land O Lakes Treasury of Country Recipes Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Mar 22, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 818
Calories From Fat: 461
Total Fat: 51.9g
Cholesterol: 144.4mg
Sodium: 1040.6mg
Potassium: 751.8mg
Carbohydrates: 42.9g
Fiber: 3.3g
Sugar: 3.3g
Protein: 44.5g