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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Trapper's Peak Tenderloin with Mushroom Roquefort Sauce Recipe

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This recipe for Trapper's Peak Tenderloin with Mushroom Roquefort Sauce is from The Navatuary Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Meat:
1 4-pound whole beef tenderloin
2-4 cloves garlic, minced
4-6 tablespoons coarsely ground black pepper
¾ cup Worcestershire Sauce
1 ½ cups soy sauce
1 1/3 cups undiluted beef bouillon

Sauce:
¼ pound Roquefort Cheese
½ cup butter
2-4 cloves garlic, minced
1 Tablespoon Worcestershire Sauce
¼ teaspoon caraway seeds
½ cup chopped green onions, including tops
½ pound mushrooms

Directions:
Directions:
Wash tenderloin and pat dry. Rub with minced garlic, and press black pepper onto sides. Combine Worcestershire and soy in large baking dish and marinate beef for 2-3 hours at room temperature. (I used a big plastic ziplock.)

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 Slice and serve with Mushroom-Roquefort Sauce.

Sauce:
In a medium saucepan over low heat, combine cheese, butter, garlic, Worcestershire and caraway seeds. Stir until cheese and butter melts. Add green onions and mushrooms. Continue cooking for 2-3 minutes.

Personal Notes:
Personal Notes:
Excellent Sanctuary Denver Christmas in 2022

 

 

 

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