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Blue Cheese Beef Tenderloin
Reviews:
September 14, 2002

THANK YOU so much for this wonderful recipe! I made this for a party of 12. I was in awe of how it turned out-fab presentation!! I felt like I created a tavern on the green original. One note-do be very careful and WATCH the internal temp closely!! Remove from oven when it's 140 for medium-which was my goal. The temp will go up (for me it went 8 degrees more) while the tenderloin "rests" 10-15min prior to slicing and serving. It came out PERFECT-so juicy and flavorful!! I did put the garlic- in small chunks from the marinade on top of the tenderloin prior to putting it in the oven. Everyone raved! This is my new fav guest/dinner party menu item .....the only downside is the price of beef tenderloin ($13.99/lb) or we'd have this more often and not just special occasions. The cheese sauce was great-but it gets thick once it cools....I'd suggest to keep it in one of the thermal gravy type servers if you have it avail.

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