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Trappers Peak Tenderloin

Submitted by: Mary on 10/08/2005
2010 views
2.89 avg rating
181 votes
 
 
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Ingredients

ROAST:

4 lbs Whole beef tenderloin
4 Cloves garlic, minced
4 T Coarsely ground black pepper
3/4 C Worchestershire sauce
1 1/2 C Soy Sauce
1 1/3 C Undiluted beef bouillon
Mushroom-Roquefort Sauce:

1/4 lb Roquefort cheese
1/2 C Butter
4 Cloves garlic, minced
1 T Worchestershire sauce
1/4 t Caraway seeds
1/2 C Chopped green onions, including tops
1 lb Mushrooms, sliced

Directions

Wash tenderloin and pat dry. Rub with minced garlic and press black pepper onto sides.



Combine Worchestershire sauce and soy sauce in large dish and marinate for 2-3 hours at room temperature.



Preheat oven to 500 degrees. Drain and discard marinade. Pour bouillon around beef. Put into oven and immediately reduce heat to 350 degrees.



Cook for 18 minutes per pound for rare, 20 minutes per pound for medium rare, or until internal temperature reaches 135-140 degrees.



Prepare sauce: In medium saucepan, over low heat, combine cheese, butter, garlic, Worchestershire sauce and caraway seeds. Stir until cheese and butter melt. Add green onions and mushrooms. Continue cooking for 2-3 minutes.



Slice meat and serve with Mushroom-Roquefort Sauce.

Servings

8

Calories

2.25

Time to prepare

15 minutes

Difficulty

Easy
 

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