Best 7 Blue Cheese Beef Tenderloin Recipes

BLUE CHEESE BEEF TENDERLOIN

Steps:

• Place beef in a shallow dish. Combine teriyaki sauce, red wine and garlic; pour over beef. Allow beef to marinate in refrigerator for 30 minutes.
• Preheat oven to 450 degrees F (230 degrees C).
• Place tenderloin on broiler pan, and cook in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C), and cook for 30 to 40 more minutes, or to desired doneness. Allow to set for 10 minutes before slicing.
• In a saucepan over low heat, combine blue cheese, mayonnaise, sour cream and Worcestershire sauce. Stir until smooth; serve over sliced tenderloin.

TENDERLOIN OF BEEF WITH BLUE CHEESE AND HERB CRUST

Steps:

• Combine the butter and the flour together.
• Bring the beef broth and madiera to a boil.
• Whisk in the butter and flour mixture until completely dissolved.
• Simmer for about 15 to 20 minutes, until the liquid is thickened and reduced by half.
• While the sauce is simmering, preheat the oven to 350*F.
• Spray the rack of a roasting pan with nonstick spray and place in the pan.
• Slice the tenderloin into 6 portions that are approximately 3 inched in diameter and 1 1/2 inches thick.
• Tie butcher's twine around the beef medallions so they maintain their shape while cooking if desired.
• Combine the breadcrumbs, blue cheese, parsley, chives and pepper to form a paste.
• Heat the olive oil in a nonstick skillet over high heat.
• Sear the medallions until just browned, 2 to 3 minutes on each side.
• Arrange the medallions in a roasting pan.
• Coat the top side of each medallion with 3 TBs of the blue cheese and herb crust.
• Roast until the crust is golden brown and the meat is cooked as desired, about 6 to 8 minutes for medium rare, depending on the size of the medallions.
• If butchers twine was used, be sure to remove it.
• Serve the medallions on a pool of the warm madiera sauce.

BLUE CHEESE-STUFFED BEEF TENDERLOIN WITH PORT SAUCE & MUSHROOM-SPINACH BARLEY PILAF

Steps:

• Prepare beef and sauce: Slit tenderloin lengthwise, almost but not all the way through. Sprinkle with salt and 1/2 tsp. each pepper and thyme. Mix cheese, bread crumbs and 1/4 tsp. each pepper and thyme; stuff pocket with cheese mixture. Tie tenderloin crosswise at 1 1/2-inch intervals. Coat with oil and sprinkle with more salt and pepper; set aside. Adjust oven rack to lower-middle position and heat oven to 425 degrees. Heat a large, heavy-bottomed roasting pan over two burners on medium-high heat. When pan is very hot, turn on exhaust fan and sear roast until well browned, about 2 minutes on all 4 sides; transfer to a cookie sheet. Reduce heat to low; add port, scraping roasting pan to loosen brown bits. Pour port into a saucepan with 1 cup broth. Simmer until reduced to 1 cup; whisk in cornstarch to thicken. Set aside. Prepare pilaf: Place mushrooms in a bowl, cover with3 cups of water and agitate to loosen dirt. Let sit 30 minutes. Put mushrooms in a fine mesh strainer; reserve liquid in bowl. Wash mushrooms under running water. Set aside. Pour mushroom liquid through strainer into another bowl. Add 2 Tbs. oil to the roasting pan. Sauté onion until well browned, 5 minutes. Add barley. Sauté; stir constantly,1 to 2 minutes. Add mushrooms, then wine. Simmer until nearly evaporated; add reserved mushroom liquid and4 cups broth, and bring to a simmer. To cook: Set a wire rack over the barley; set beef on rack. Cook, uncovered, until a meat thermometer inserted in thickest portion registers 120 (medium-rare) or 125 (medium), 30 to 35 minutes. Remove roast from rack and rack from pan. Let roast rest for about 25 minutes. Return barley to oven; cook until liquid evaporates and barley is tender, about 20 minutes. Remove from oven; stir in spinach and Parmesan until spinach wilts. To serve: Reheat port wine sauce. Cut roast into 1-inch-thick slices. Serve with sauce and barley pilaf.

BEEF TENDERLOIN WITH BLUE CHEESE

Steps:

• Sprinkle both sides of steaks with garlic and salt.
• Lightly coat a large skillet with nonstick cooking spray.
• Heat over med-high heat. Add steaks, reduce heat to medium and cook steaks to desired doneness; turning once.
• Meanwhile, in a small bowl stir together sour cream and blue cheese.
• Spoon the mixture over the top of hot steaks.

SPINACH AND BLUE CHEESE STUFFED BEEF TENDERLOIN

Steps:

• Step #1 In a small nonstick skillet coated with nonstick cooking spray, saute the mushrooms until tender. Step #2 Add the garlic; cook & stir for 1 min. Step #3 In a bowl, mix the mushroom mixture, spinach & cheese; set aside. Step #4 Cut a lengthwise slit down the center of the tenderloin to within 1/2 inch of the bottom. Step #5 Open tenderloin so it lies flat; cover with plastic wrap. Step #6 Flatten to 3/4 inch thickness. Step #7 Remove plastic; sprinkle with 1/4 tsp salt & 1/4 tsp pepper. Step #8 Spread spinach mixture over the meat to within 1 inch of edges. Step #9 Close tenderloin; tie at 2 inch intervals with kitchen string. Step #10 Place tenderloin on a rack in a shallow roasting pan. Step #11 Sprinkle top with remaining salt & pepper. Step #12 Bake, at 425F degrees for 30 mins or until meat reaches desired doneness (for rare 140 degrees, uncovered, medium 160 degrees & well done 170 degrees). Step #13 Let stand 5-10 mins before slicing.

BEEF TENDERLOIN WITH MUSHROOM & BLUE CHEESE RECIPE - (4.7/5)

Steps:

• 1. Pat the steaks dry with a paper towel. Season the steaks with half of the salt and pepper, keeping the remaining for later use.. 2. Turn the grill on. Select the program and press . Lightly grease the cooking plates with cooking spray. Once the purple indicator light has stopped flashing, place the steaks on the grill and close the lid. 3. Cook until the indicator light has changed to the color of desired doneness; yellow for rare, orange for medium or red for well done. Transfer the steaks to a plate; tent with foil. Rest for 5 minutes before serving. 4. Meanwhile, melt the butter in a large, nonstick skillet set over medium heat. Add the mushrooms, garlic, thyme and remaining salt and pepper. Cook, stirring occasionally, for 5 minutes or until browned and tender. Stir in the balsamic vinegar. Remove from heat and stir in the parsley. Serve the steaks topped with the mushroom mixture and crumbled blue cheese.

GRILLED BEEF TENDERLOIN WITH BLUE CHEESE

Steps:

• 1.Place beef in a shallow dish. Combine teriyaki sauce, red wine and garlic; pour over beef. Allow beef to marinate in refrigerator for 30 minutes. 2. Pre-Heat Grill to Med-high (around 450). 3.Place tenderloin on grill, and grill 15 minutes. Reduce heat on grill to Medium Heat (about 375 degrees), and cook for 30 to 40 more minutes, or to desired doneness. Allow to set for 10 minutes before slicing. 4.In a saucepan over low heat, combine blue cheese, mayonnaise, sour cream and Worcestershire sauce. Stir until smooth; serve over sliced tenderloin.