Frank's Recipes! Tenderloin Of Beef With Blue Cheese

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Tenderloin Of Beef With Blue Cheese

BEEF
1/4 cup butter or margarine
1/2 teaspoon coarsely ground pepper
1 teaspoon minced fresh garlic
2 pounds beef tenderloin -- trimmed, tied, up to 3

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"
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 400F. 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 160F (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.