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Devils Tower Lodge Trappers’ Peak Tenderloin

4 pound whole beef tenderloin
2-4 cloves garlic, minced
4-6 T. coarsely ground black pepper
¾ cup Worcestershire sauce
11/2 cups soy sauce
11/3 cups undiluted beef bouillon

6-8 servings
Wash tenderloin and pat dry. Rub with minced garlic and press black pepper onto sides. Combine Worcestershire and soy in large baking dish and marinate beef for 2-3 hours at room temperature.
Preheat oven to 500 degrees. Drain and discard marinade. Pour bouillon around beef. Put into oven and immediately reduce heat to 350 degrees. Cook for 18 minutes per pound for rare, 20 minutes per pound for medium rare, or until internal temperature reaches 135-140 degrees. Slice and serve with Mushroom-Roquefort Sauce.

Mushroom-Roquefort Sauce
¼pound Roquefort cheese
½cup butter
2-4cloves garlic, minced
1T. Worcestershire sauce
¼tsp. caraway seeds
½cup chopped green onions, including tops
½pound mushrooms, sliced

In medium saucepan over low heat, combine cheese, butter, garlic, Worcestershire and caraway seeds. Stir until cheese and butter melt. Add green onions and mushrooms. Continue cooking for 2-3 minutes.

An impressive yet conservatively elegant presentation for family or guests.

Recipe Submitted By:
Name: Frank Sanders
Company: Devils Tower Lodge
Website: www.devilstowerlodge.com
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