Ingredients
1 cup reduced-sodium soy sauce3/4 cup Worcestershire sauce1 beef tenderloin roast (3-1/2 to 4 pounds)4 garlic cloves, minced1 tablespoon coarsely ground pepper1 can (10-1/2 ounces) condensed beef broth, undilutedSAUCE:1/2 pound sliced fresh mushrooms1/2 cup butter, cubed2 garlic cloves, minced1 cup (4 ounces) crumbled blue cheese1 tablespoon Worcestershire sauce1/4 teaspoon caraway seeds4 green onions, chopped
Preparation
If desired, tie tenderloin with bakers twine. In a shallow dish, combine soy sauce and Worcestershire sauce; add the beef and turn to coat. Cover; refrigerate for 2 hours, turning occasionally.
Drain beef, discarding marinade. Rub the beef with garlic and pepper; place in a shallow roasting pan. Add broth to the pan. Bake, uncovered, at 425° for 45-55 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes and remove twine before slicing.
Meanwhile, in a small saucepan, saute mushrooms in butter until tender. Add garlic; cook 1 minute longer. Add the cheese, Worcestershire sauce and caraway seeds; cook and stir over low heat until cheese is melted. Stir in onions; heat through. Serve sauce with beef.
