Nowhere is it written that you must have a turkey ( or ham ) at Thanksgiving. This wonderful Holiday, which gives us a time to reflect on and count our blessings usually means family, friends, unexpected guests and is filled with traditions handed down for generations. That doesn’t mean we have to adhere to them 100%.

Personally, I prefer tradition…but a family vote years ago decided every other year we would do someone’s favorite dinner. This year, we will be having beef tenderloin with a delicious blue cheese sauce. ( I’m still bargaining for a turkey breast and Stove Top dressing on the side ).

If you’re inclined to go against the grain, try this wonderful tenderloin recipe!

You will need:

large skillet
tin foil
9 x 13 baking dish
meat thermometer

Beef
¼ cup butter
½ tsp coarsely ground pepper
1 tsp minced fresh garlic
2-3 lbs beef tenderloin, trimmed and tied

Sauce
2 Tbs butter
4-oz pkg crumbled blue cheese
1 cup beef broth
¼ cup Madeira wine
2 cups (8 oz) sliced fresh mushrooms
½ cup chopped pecans, toasted
½ cup pine nuts or sliced almonds, toasted
1/3 cup sliced green onions

Directions:

Heat oven to 400*

In 10” skillet melt 1/4 cup butter until sizzling; stir in pepper and garlic. Place tenderloin in skillet with peppers and garlic.
Cook over medium high heat until browned on all sides (7-9 min).

Remove from pan; reserve pan juices and browned particles in skillet.

Line baking pan with tin foil; place tenderloin in pan.

Bake for 35-50 min or until meat thermometer reaches 140* for rare, 150* for medium rare, 160* for medium and 170* for well.

Meanwhile, melt 2 Tbs 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, about 4-5 minutes

Stir in beef broth and wine; add mushrooms.

Continue cooking, stirring occasionally, until mushrooms are tender (4-5 min).

Stir in remaining sauce ingredients.
Serve over carved tenderloin with your favorite side dishes and enjoy!