Recipe - Tenderloin Of Beef With Blue Cheese

BEEF
One fourth cup Butter or margarine
One half teaspoon Coarsely ground pepper
1 teaspoon Minced fresh garlic
2 pound Beef tenderloin; trimmed,
tied, up to 3

SAUCE
2 tablespoon Butter or margarine
4 ounce Crumbled blue cheese
1 cup Beef broth
One fourth cup Madeira wine
2 cup Fresh mushrooms; cut or sliced up 1/4"
One half cup Chopped pecans; toasted
One half cup Pine nuts or cut or sliced up almonds;
toasted
1/3 cup Green onions; cut or sliced up 1/4"

Heat oven to 400ø. In 10" skillet melt One fourth 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 MCRecipe Digest by Carriej999 Carriej999@aol.com on Mar 22,
1998