Blue Cheese Beef Tenderloin

Great and simple recipe! Loved it.

This was a great recipe. The marinade can be used for any kind of meat. It was really amazing. As far as the blue cheese sauce: If you don't like strong blue cheese flavor, then use the crumbled BC in the container. If you want a strong distinct BC flavor, get a good veined wedge and crumble it yourself. I served mine with Prosciutto wrapped asparagus and garlic roasted butternut squash. A good wine pairing would be a dry red. I went with a bottle of Old Vine Zinfandel but any deep red blend or cab would be great with it. Just nothing sweet. Also, instead of a roasting pan, I used a cast iron skillet that I let heat up while the oven was preheating. I flipped the steaks once during the 15 minutes at 450, to equally sear both sides.

Made this recipe last night and it was my first attempt at making beef tenderloin. I followed the directions exactly, although I added a bit of parsley to the cheese sauce. As far as the sauce goes, YUM!!! I'm not a huge fan of blue cheese, but am slowly acquiring a taste for it. This sauce was delicious and not overpowering. As for cooking the tenderloins...mine were a bit thick - maybe 2 inches - and although I kept pulling them out every five minutes and taking the temp... I overcooked before even hitting 140. They were medium well :( They were still very tender though, thanks to the cut of meat! I'd say don't put them at 450 for the full 15 minutes if you have a new, efficient oven! I will definitely be making this again though and will just have to tweak the directions as far as cooking the meat goes so it suits my oven better! My tip for you is to cut open a tenderloin after about 20 min at the 375 temp to make sure they are not done already! Served with maple dill carrots, garlic mashed and green beans. Sauce was great on the potatoes!

This was delicious