Mushroom-Blue Cheese Tenderloin

• 1 cup reduced-sodium soy sauce
• 3/4 cup Worcestershire sauce
• 1 beef tenderloin roast (3-1/2 to 4 pounds)
• 4 garlic cloves, minced
• 1 tablespoon coarsely ground pepper
• 1 can (10-1/2 ounces) condensed beef broth, undiluted
• 1/2 pound sliced fresh mushrooms
• 1/2 cup butter, cubed
• 2 garlic cloves, minced
• 1 cup (4 ounces) crumbled blue cheese
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon caraway seeds
• 4 green onions, chopped

1. 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.
2. 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 425u0b0 for 45-55 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0). Let stand for 10 minutes and remove twine before slicing.
3. 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.

soy sauce, worcestershire sauce, tenderloin, garlic, ground pepper, condensed beef broth, mushrooms, butter, garlic, blue cheese, worcestershire sauce, caraway seeds, green onions

Taken from www.tasteofhome.com/recipes/mushroom-blue-cheese-tenderloin/ (may not work)