Mushroom-Blue Cheese Tenderloin

1. 1

   In large resealable plastic bag, combine soy sauce and Worcestershire sauce.

2. 2

   Add the beef; seal bag and turn to coat.

3. 3

   Refrigerate for 2 hours, turning occasionally.

4. 4

   Drain and discard marinade.

5. 5

   Rub the beef with garlic and pepper; place in a shallow roasting pan.

6. 6

   Add broth to the pan.

7. 7

   Bake, uncovered, at 425 degrees for 45-55 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees; medium, 160 degrees; well-done, 170 degrees).

8. 8

   Let stand for 10 minutes before slicing.

9. 9

   Meanwhile, in small saucepan, melt butter.

10. 10

    Add mushrooms and garlic; saute until tender.

11. 11

    Add the cheese, Worcestershire sauce and caraway seeds; cook and stir over low heat until cheese is melted.

12. 12

    Stir in onions; heat through.

13. 13

    Serve sauce with beef.

14. 14

    This recipe will make 1 1/2 cups sauce.

* Per serving · 4 servings · Values may vary.