Beef Tenderloin With Roquefort-Mascarpone Sauce

READY IN: 1hr 35mins
SERVES: 8-10




  • Preheat oven to 450°.
  • In a small bowl, mix together the salt, pepper, chili powder, garlic powder, and cayenne pepper; set aside.
  • Cut away and discard all the excess sinews and white skin from the beef.
  • Tuck the ends under so that the beef is of uniform diameter.
  • Tie at 3-inch intervals with kitchen twine to hold the meat together.
  • Massage the oil into meat; rub the salt mixture onto the beef.
  • Fill a serving platter with hot water to heat; discard the water and dry when ready to use.
  • 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.
  • 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.
  • Add in port and continue cooking until the liquid is reduced to half its original volume.
  • Remove from heat and set aside to cool.
  • Mix the mascarpone and roquefort together in a small bowl until well combined; add the shallots and port; mix well; add salt to taste.
  • Remove beef from the oven when meat reaches the desired temperature, remove the twine, and transfer the meat to the serving platter.
  • Pour the pan juices over the meat and then spread the Roquefort-Mascarpone Sauce over the beef.
  • Cover meat with a tent made of foil; let stand for 15 minutes before serving.
  • 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.