|I actually added a handful of cooked shrimp to this one, at the sametime as I added the onion|
This next recipe is outstanding. Glen cooked it first because of my knee issues, but I have cooked it several times since – including for guests…. It’s a seriously brilliant recipe and bound to bring that wow factor to the table. The crumbled blue cheese I used was Roquefort definitely one of the more expensive blue veined cheeses but well worth the splurge.
Beef with Mushroom and Blue Cheese Sauce
1 ½ cups soy sauce¾ cup Worcestershire sauce
1 Beef Tenderloin
4 Cloves fresh garlic minced
1 Tbsp coarsely ground black pepper
300ml beef broth
½ cup butter cut into small pieces½ lb mushrooms, sliced
2 Cloves fresh garlic minced
1 cup crumbled blue cheese
1 tbsp Worcestershire sauce
¼ tsp caraway seeds
4 scallions, thinly sliced
1. In a large zip lock freezer bag, mix the soy sauce and Worcestershire sauce. Add the beef; seal bag and turn to coat. Refrigerate for at least 2 hours, turning occasionally.
2. Drain and discard marinade. Rub the beef with garlic and pepper; place in a shallow roasting pan. Add broth to the pan. Bake, uncovered, at 220˚C (425°F) for 45-55 minutes or until the meat is cooked the way you like it. Let the beef stand for 10 minutes before slicing.
3. Meanwhile, melt the butter, in a saucepan. Add the mushrooms and garlic and sauté until tender. Add the blue cheese, Worcestershire sauce and caraway seeds; cook over a low heat until the cheese has melted. Stir in the onions; heat through, serve with the beef.