Trim fat from tenderloin, brush with olive oil and roast at 450° for 30 minutes or until meat thermometer registers 140°. Meanwhile, mash garlic into Worcestershire sauce and combine with Bleu cheese and 1/4 pound of butter. Spread over the top of the cooked tenderloin. Brown mushrooms in 2 Tablespoons of butter for 5 minutes. Toss with onion salt, caraway seeds and pepper. Serve immediately with tenderloin. Yield: 8 servings.

Deirdre Newcomb

From <Traditions: A Taste of the Good Life>, by the Little Rock (Ar) Junior League. Downloaded from Glen's Mm Recipe Archive,