Recipe - Imperial Tenderloin

1 Tenderloin of beef
One fourth cup Olive oil
1 Clove garlic
1 tablespoon Worcestershire sauce
One fourth pound Bleu cheese
One fourth pound Butter
1 pound Mushroom caps
2 tablespoon Butter
1 teaspoon Onion salt
One half teaspoon Caraway seeds
Pepper to taste

Trim fat from tenderloin, brush with olive oil and roast at 450ø for 30
minutes or until meat thermometer registers 140ø. Meanwhile, mash garlic
into Worcestershire sauce and combine with Bleu cheese and One fourth 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.