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Blue Cheese Beef Tenderloin

Baked whole beef tenderloin topped with a blue cheese sauce.
Print Recipe
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 55 minutes
Course lunch/dinner
Cuisine American
Servings 8 people
Calories 2908.4 kcal

Equipment

  • 1 Shallow dish For marinating the beef tenderloin.
  • 1 Small Mixing Bowl For combining marinade ingredients.
  • 1 Broiler Pan or Roasting Pan with Rack To ensure even cooking and proper drainage during roasting.
  • 1 Instant-Read Thermometer Crucial for accurately checking the tenderloin's internal temperature.
  • 1 Small Saucepan For gently heating and combining the blue cheese sauce ingredients.

Ingredients
  

Main

  • 1 3 pound whole beef tenderloin
  • ½ cup teriyaki sauce
  • ½ cup red wine
  • 2 cloves garlic chopped
  • 4 ounces blue cheese crumbled
  • ⅔ cup sour cream
  • ⅓ cup mayonnaise
  • 1 ½ teaspoons Worcestershire sauce

Instructions
 

  • Place beef tenderloin in a shallow dish. Combine teriyaki sauce, wine, and garlic in a small bowl; pour over tenderloin. Let marinate in the refrigerator for 30 minutes.
  • Preheat the oven to 450 degrees F (230 degrees C).
  • Remove tenderloin from marinade and place on a broiler pan. Discard marinade.
  • Cook in the preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and continue cooking to desired doneness, 30 to 40 more minutes. An instant-read thermometer inserted into the center of tenderloin should read at least 145 degrees F (63 degrees C) for medium doneness. Let tenderloin rest while you make sauce.
  • Make sauce: Combine blue cheese, sour cream, mayonnaise, and Worcestershire sauce in a saucepan over low heat; stir until smooth.
  • Serve sauce over sliced tenderloin.

Notes

For optimal flavor and a superior crust, consider searing the tenderloin on all sides in a hot, oven-safe pan with a touch of oil before transferring to the oven. While the recipe suggests a 30-minute marinade, a longer duration (2-4 hours or even overnight) will yield deeper flavor penetration; consider making small incisions to aid absorption. Always allow the tenderloin to rest adequately (10-15 minutes tented with foil) after roasting to redistribute juices, ensuring a more tender and moist result. For the blue cheese sauce, ensure you maintain low heat to prevent the mayonnaise and sour cream from breaking. Adjust seasoning to taste; a hint of fresh black pepper and perhaps a touch of lemon juice can brighten the rich sauce.