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Blue Cheese Beef Tenderloin
December 03, 2002

I made this for my father's 60th birthday dinner and got rave reviews. We all love beef and blue cheese, so the combination was perfect! I had a 6 lb tenderloin. I baked it without stringing it, as I wanted some parts more well done than the middle, as we had a pregnant woman and at least one person who liked their meat well done. That worked out perfectly! I served fresh roasted aparagus and roasted garlic mashed potatoes with it.

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