Mushroom Blue Cheese Tenderloin

In a large re-sealable plastic bag, combine soy sauce and Worcestershire sauce. Add the beef; seal bag and turn to coat. Refrigerate for 2-hrs, turning occasionally. Drain and discard marinade. Rub the beef with garlic and pepper; place in a shallow roasting pan. Add broth to the pan. Bake, uncovered, at 425 degrees for 45-55 minutes before slicing.

Meanwhile, in a small saucepan, sauté mushrooms in olive oil until tender. Add garlic; cook 1 minute longer. Add the cheese, Worcestershire sauce and caraway seeds; cook and stir over low heat until cheese is melted. Stir in onions; heat through. Serve sauce with beef.

Totals: tenderloin-weight after cooked; sauce 4SL, 3V