TENDERLOIN OF BEEF WITH BLUE CHEESE

FOR THE BEEF:
1/4 cup butter or margarine
1/2 teaspoon coarsely ground pepper
1 teaspoon minced fresh garlic
2 to 3 pounds beef tenderloin, trimmed, tied, up
FOR THE SAUCE:
2 tablespoons butter or margarine
4 ounces crumbled blue cheese
1 cup beef broth
1/4 cup Madeira wine
2 cups fresh mushrooms, sliced 1/4-inch
1/2 cup chopped pecans, toasted
1/2 cup pine nuts or sliced almonds, toasted
1/3 cup green onions, sliced 1/4-inch

Heat oven to 400 degrees F.

In 10-inch skillet melt 1/4 cup butter until sizzling; stir in pepper and garlic. Place tenderloin in same skillet. Cook over medium high heat until browned on all sides (7 to 9 minutes). Remove from pan; reserve pan juices and browned particles in skillet.

Line 13 x 9-inch baking pan with aluminum foil; place tenderloin in pan.

Bake for 35 to 50 minutes or until meat thermometer reaches 160 degrees 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.

Servings: 6
Source: Land O Lakes Treasury of Country Recipes