| 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°. 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°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 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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