Mushroom-Blue Cheese Tenderloin

• 1 12 cups soy sauce
• 34 cup Worcestershire sauce
• 1 (3 1/2-4 lb) beef tenderloin
• 4 garlic cloves, minced
• 1 tablespoon fresh coarse ground black pepper
• 1 (10 1/2 ounce) can condensed beef broth, undiluted
• 12 cup butter, cubed
• 12 lb fresh mushrooms, sliced
• 2 garlic cloves, minced
• 1 cup blue cheese, crumbled
• 1 tablespoon Worcestershire sauce
• 14 teaspoon caraway seed
• 4 green onions, chopped

1. In large resealable plastic bag, combine soy sauce and Worcestershire sauce.
2. Add the beef; seal bag and turn to coat.
3. Refrigerate for 2 hours, turning occasionally.
4. Drain and discard marinade.
5. Rub the beef with garlic and pepper; place in a shallow roasting pan.
6. Add broth to the pan.
7. Bake, uncovered, at 425 degrees for 45-55 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees; medium, 160 degrees; well-done, 170 degrees).
8. Let stand for 10 minutes before slicing.
9. Meanwhile, in small saucepan, melt butter.
10. Add mushrooms and garlic; saute until tender.
11. Add the cheese, Worcestershire sauce and caraway seeds; cook and stir over low heat until cheese is melted.
12. Stir in onions; heat through.
13. Serve sauce with beef.
14. This recipe will make 1 1/2 cups sauce.

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

Taken from www.food.com/recipe/mushroom-blue-cheese-tenderloin-341225 (may not work)