Instructions: 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

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