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| 1/4 Tasse | butter or margarine |
| 1/2 Teelöffel | pepper coarsely ground |
| 1 Teelöffel | garlic minced, fresh |
| 2 x ca. 450 g | Beef tenderloin; trimmed, tied, up to 3 |
| 2 Esslöffel | butter or margarine |
| 4 x ca. 30 g | Crumbled blue cheese |
| 1 Tasse | beef broth |
| 1/4 Tasse | Madeira wine |
| 2 Tasse | Fresh mushrooms; sliced 1/4" |
| 1/2 Tasse | pecans chopped, toasted |
| 1/2 Tasse | Pine nuts or sliced almonds; toasted |
| 1/3 Tasse | Green onions; sliced 1/4" |
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Heat oven to 400ø. In 10" skillet melt 1/4 cut butter until sizzling; stir in pepper and garlic. Place tenderloin in same skilled. Cook over medium high heat until browned on all sides (7 to 9 minutes). Remove from pan; reserve pan juices and browned particles in skilled. Line 13 x 9" baking pan with aluminum foil; place tenderloin in pan. Bake for 35 to 50 minutes or until meat thermometer reaches 160°F (medium). Meanwhile, melt 2 tablespoons butter in same skillet with reserved pan juices and browned particles until sizzling; stir in blue cheese. Cook over medium heat, stirring occasionally, until cheese is melted (4 to 5 minutes). Stir in beef broth and wine; add mushrooms. Continue cooking, stirring occasionally, until mushrooms are tender (4 to 5 minutes). Stir in remaining sauce ingredients. Serve over carved tenderloin.
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