BEEF TENDERLOIN ROAST WITH YORKSHIRE POPOVERS

1 (4 to 6 pound) whole beef tenderloin roast
Yorkshire Popovers
Stilton-Walnut sauce

Place roast on rack in shallow roasting pan.  Insert meat thermometer in roast, placing bulb or tip in center of largest muscle.  Do not add water and do not cover pan.

Cook roast at 425 degrees 45 to 60 minutes or until temperature on thermometer reads 135 degrees.  Allow roast to rest 15 to 20 minutes before carving.  Reserve drippings for use in Yorkshire Popovers.  Serve with Yorkshire Popovers and Stilton-Walnut Sauce.  Makes 12 servings.



YORKSHIRE POPOVERS

1 1/2 cups flour
1 1/2 cups milk
3 eggs
1/2 teaspoon salt
Reserved drippings from roast
Oil

Combine flour, milk, eggs and salt in mixing bowl and beat until smooth.  Place in refrigerator.  Just before using, beat again.

Combine reserved roast drippings with enough oil to make 3/4 cup and place 1 tablespoon mixture in bottom of 12 muffin cups.  Heat in oven until hot.  Fill each muffin cup 1/2 full with batter. Bake at 425 to 450 degrees until golden brown and puffy, about 25 minutes.

STILTON-WALNUT SAUCE

3/4 cup mayonnaise
1/2 cup crumbled Stilton blue cheese
1/2 cup chopped walnuts
1/2 cup whipping cream, whipped

Combine mayonnaise, blue cheese and walnuts.  Fold in whipped cream.  Cover and refrigerate at least six hours, but no longer than 48 hours.  Stir before serving.  Makes about 2 cups.