Trapper'S Peak Tenderloin

• For Tenderloin
• 1 4 pound whole beef tenderloin
• 2-4 cloves garlic, minced
• 4-6 tablespoons coarsely ground black pepper
• 3/4 cup Worcestershire
• 1 1/2 cups soy sauce
• For Mushroom-Roquefort Sauce
• 1/4 lb Roquefort cheese
• 1/ cup butter
• 2-4 cloves garlic
• 1 tbs Worcestershire sauce
• 1/4 tsp caraway seeds
• 1/2 cup chopped green onions including tops
• 1/2 lb mushrooms sliced

1. Rub washed and dried tenderloin with minced garlic and pepper. Marinate in Worcestershire and soy for 2-3 hours at room temperature.
2. Preheat oven to 500 degrees. Drain and discard marinade. Put on rack in roasting pan. immediately reduce heat to 350 degrees. Roast for 20 minutes per pound for medium rare. or until temp reaches 135 degrees. Tent and rest for 15 minutes. Slice in 1/2 in pieces and serve with sauce.
3. Sauce
4. -----
5. In medium saucepan over low heat combine cheese, butter, garlic, Worcestershire and caraway seeds. Once combined, add green onions and mushrooms. Continue cooking for 3 minutes.

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Taken from www.epicurious.com/recipes/member/views/trappers-peak-tenderloin-50063665 (may not work)