Community Pick
Bleu Cheese Beef Tenderloin
"If you like bleu cheese...you should love this easy meal. Prep time is the length of time to let the meat marinade as well as to create the final sauce. (This is a copykat with a few adjustments but for the life of me I don't know where I got it)!"
- Ready In:
- 1hr 30mins
- Serves:
- Units:
Nutrition Information
58
People talking
ingredients
- 3 -4 lbs beef tenderloin
- 1⁄2 cup teriyaki sauce
- 1⁄2 cup red wine
- 4 cloves garlic (chopped or minced)
- 4 ounces blue cheese, crumbled
- 1⁄2 cup mayonnaise
- 2⁄3 cup sour cream
- 1 1⁄2 teaspoons Worcestershire sauce
directions
- Place beef in a shallow dish.
- Combine, teriyaki sauce, red wine& garlic.
- Pour mixture over beef and allow to marinate for at least 30 minutes turning at least once.
- Place tenderloin on broiler pan and cook in preheated oven at 450 degrees for 15 minutes.
- Reduce heat to 375 degrees and cook for 30 to 40 minutes longer (or to desired doneness... I like mid-rare so I do 20 minutes depending on the thickness of the cut).
- Allow to set for appx 10 minutes before slicing keeping in mind it will continue to cook as it sets.
- In a saucepan over low heat, combine the bleu cheese, mayo, sour cream and worcestershire sauce.
- Stir until smooth and creamy and serve over the sliced tenderloin.
- When I made this, I saved the marinade, minced some garlic and added a little more of each ingredient (especially the garlic).
- I then put it in a saucepan with a sprig of rosemary and small red potatoes and let them simmer while the meal cooked.
- As always, garlic and bleu cheese can be overpowering for some (not me mind you... never have enough*LOL) but you can indeed adjust these to taste.
MY PRIVATE NOTES
Add a Note
Advertisement
Advertisement
Join The Conversation
all
reviews
tweaks
q&a
sort by:
-
Wow. I can only join my previous reviewers in giving this recipe a thumbs up. I made the teriyaki sauce myself using a recipe on this site. I cooked the beef until it was just 57°C and let it sit until just rare (60°C). I thought the sauce would be too mayonnaisey but it wasn't. Definitely a keeper recipe. Many thanks Rise.
-
-
What? 58 reviews and no photo?? My photo is not very good -- a mere point-and-shoot effort under kitchen lights in the dark of winter. But the fillet/tenderloin was of great quality, and the blue cheese sauce was wonderful with it! I used real Gorgonzola, because I had a piece to use up, and I did not make the sauce totally smooth, so you'll see small bits in the photo. Yum! The sauce, of course, is the main player in this recipe! Thanks!
-
Easy and delicious! My favorite cooking combo....
-
Rating this for the sauce only - the blue cheese creamy sauce is WONDERFUL and SO SIMPLE to prepare. My only suggestion would be to use it on a steak that is less delicious and amazing than beef tenderloin. Beef tenderloin is so good on it's own, I'd hate to cover it in sauce. This sauce would be amazing on a less expensive steak or cut of beef, or even on a roast beef sandwich.
see 56 more
