BEEF
1/4 cup Butter or margarine
1/2 tsp Coarsely ground pepper
1 tsp Minced fresh garlic
2 lb Beef tenderloin, trimmed, tied, up to 3
SAUCE
2 tbsp Butter or margarine
4 oz Crumbled blue cheese
1 cup Beef broth
1/4 cup Madeira wine
2 cup Fresh mushrooms, sliced 1/4"
1/2 cup Chopped pecans, toasted
1/2 cup Pine nuts or sliced almonds, toasted
1/3 cup Green onions, sliced 1/4"
|
|
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
|
|
