Trapper's Peak Tenderloin

Trapper's Peak Tenderloin Ingredients

4 pound Whole beef tenderloin	1/4 pound Roquefort cheese
2 cloves Garlic minced	1/2 cup Butter
4 tablespoon Black pepper coarsely ground	2 cloves Garlic minced
3/4 cup Worcestershire sauce	1 tablespoon Worcestershire sauce
1 1/2 cups Soy sauce	1/4 teaspoon Caraway Seeds
1 1/3 cups Beef bouillon undiluted	1/2 cup Green onion chopped (Including Tops)
-- Mushroom-Roquefort Sauce --	1/2 pound Mushroom sliced

Instructions for Trapper's Peak Tenderloin

Instructions:

Wash tenderloin and pat dry. Rub with minced garlic and press black pepper onto sides. Combine Worchestershire sauce and soy sauce in large dish and marinade for 2-3 hours at room temperature.

Preheat oven to 500. Drain and discard marinade. Pour bouillon around beef. Put into oven and imediately reduce heat to 350.

Cook for 18 minutes per pound for rare, 20 minutes per pound for medium rare, or until internal temperature reaches 135-140.

Prepare sauce: In medium saucepan, over low heat, combine cheese, butter, garlic, worchestershire sauce and caraway seeds. Stir until cheese and butter melt. Add green onions and mushrooms. Continue cooking for 2-3 minutes

Slice meat and serve with Mushroom-Roquefort Sauce.

Enjoy!

Main Ingredient: BeefCuisine: American

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