Beef Tenderloin With Roquefort-Mascarpone Sauce

Total Time
1hr 35mins
Prep 1 hr
Cook 35 mins

Paula Lambert

Ingredients Nutrition

Directions

  1. Preheat oven to 450°.
  2. In a small bowl, mix together the salt, pepper, chili powder, garlic powder, and cayenne pepper; set aside.
  3. Cut away and discard all the excess sinews and white skin from the beef.
  4. Tuck the ends under so that the beef is of uniform diameter.
  5. Tie at 3-inch intervals with kitchen twine to hold the meat together.
  6. Massage the oil into meat; rub the salt mixture onto the beef.
  7. Fill a serving platter with hot water to heat; discard the water and dry when ready to use.
  8. Place tenderloin on a rack in a shallow roasting pan; transfer to the oven and roast for 25-35 minutes, until the internal temperature is 125° for rare, 135° for medium-rare, and 140° for medium.
  9. Make Roquefort-Mascarpone Sauce: melt butter in a small skillet; add in shallots; cook over low heat until the shallots are softened but not browned, about 3-4 minutes.
  10. Add in port and continue cooking until the liquid is reduced to half its original volume.
  11. Remove from heat and set aside to cool.
  12. Mix the mascarpone and roquefort together in a small bowl until well combined; add the shallots and port; mix well; add salt to taste.
  13. Remove beef from the oven when meat reaches the desired temperature, remove the twine, and transfer the meat to the serving platter.
  14. Pour the pan juices over the meat and then spread the Roquefort-Mascarpone Sauce over the beef.
  15. Cover meat with a tent made of foil; let stand for 15 minutes before serving.
  16. To serve, slice the meat about ½ inch thick; serve the slices of meat with some of the melted sauce drizzled on top; serve immediately.

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