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Blue Cheese Beef Tenderloin
January 05, 2006

I chose this recipe because it used a sauce, instead of rolling a layer of blue cheese inside of the tenderloin. It was a great choice. Not only was the sauce delicious (both on the beef but on baked potatoes), but it gave those who didn't like blue cheese a way to enjoy the flavorful meat. Even those who claimed to not like blue cheese approved of the smooth-tasting sauce. My only changes were, as others suggested, to increase the garlic to three cloves and to marinate it for a longer time. Great recipe!

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