Blue Cheese Beef Tenderloin

Wonderful! Try it!!!

Loved it, prepared as written

We made this a few years ago and it was fabulous . . . but just made it yesterday for Christmas day and it was just okay. I’m not sure what the difference was, maybe the grade of the beef. Since tenderloin prices have gone way up, I bought the less expensive “choice” tenderloin. I added extra garlic and marinated it for several hours as recommended by other reviewers. It was just okay, not a lot of flavor. So very disappointing when spending $50 on a piece of meat. The blue cheese sauce was really good, but the beef was just okay. Next time I will just make the Beef tenderloin with shallot sauce (which I’ve made several times and is always good). . . unless we splurge for a higher grade meat.

We did not care for the sauce. But the marinade was great.

So grateful for this recipe it has been my go-to fancy dinner for company for years now. Although a major change is length of cooking time. We do the initial 15 min at 450 then only 20-23 min at 375 depending on preference. It is a beautiful thing cooking a whole tenderloin as you get variations of doneness throughout the cut of meat from the end to the thick middle and other end so something for everyone. I have found a roughly 3-4lb chateaubriand cut or that portion of the tenderloin at 20 min at 375 ends up more rare to medium rare which I love so add a few minutes for more doneness if you prefer, just be careful how much time you leave it in as I find the 30-40 min at 375 overcooked it for my preference. But love blue cheese, love this sauce, and cooking method for the whole tenderloin. Thank you! Oh and just a tip – I buy the whole tenderloin at Costco about 6.5-7lbs, but trim it and cut off parts myself so you usually end up with somewhere between 3-5lbs of the chateaubriand cut/tenderloin to cook. If serving with sides like potatoes etc this consistently feeds 8 for dinner with a little left over or I’ve fed 9 with a few slices leftover. 10ppl would leave nothing to spare so have some filling sides as well. Next day you can reheat slices in a saucepan with the blue cheese sauce or a broth just to warm up and it’s delicious all over again as long as not overcooked the first time around.

Great blue cheese sauce! I grilled the meat & it was delicious.

I forgot to make the blue cheese sauce, and it was still amazing!

I made no changes and it was awesome! I will definitely be making this again.

Great and simple recipe! Loved it.

We make this often to wow guests. Even blue cheese haters love it!

Wow! This was super easy and fabulous. Marinate was easy. I used a meat thermometer and it came out perfect. The sauce was a great match.

I was nervous trying this recipe for the first time off a dinner party of 16. Several told me it was the best tenderloin they’d ever had! Marinaded just as described. The 30 minutes at 375 after the first 15 at 450 created a perfect pink center-not too rare and not too done and so moist. When you take it out, remember it will cook a little more so trust the internal temp of 140-150 as done enough.

Loved this recipe .. I did make a few changes since it was just for my husband and I. I used two table spoons of Duke’s mayonnaise a table spoon of sour cream and a teaspoon of garlic powder I didn’t have Worcestershire sauce so I used a half of teaspoon of soy sauce and it turned out delicious we used it to top our ribeye steak and a tbone steak . I will be making this again

Very easy and delicious. I used a thicker roast because there wasn’t any tenderloin when I was shopping. Consequently, it turned out too rare for most of my family. I will make again using a different cut of beef. The blue cheese sauce was delicous!

I’ve made this twice now, and it was perfect both times! The blue cheese sauce is delicious and really makes the dish. Yummy!

Beautiful flavour . The only thing I did was add a couple teaspoons of horse radish to the cheese sauce. Even a beginner cook could pull this one off. Loved it!

This was a great recipe. The marinade can be used for any kind of meat. It was really amazing. As far as the blue cheese sauce: If you don’t like strong blue cheese flavor, then use the crumbled BC in the container. If you want a strong distinct BC flavor, get a good veined wedge and crumble it yourself. I served mine with Prosciutto wrapped asparagus and garlic roasted butternut squash. A good wine pairing would be a dry red. I went with a bottle of Old Vine Zinfandel but any deep red blend or cab would be great with it. Just nothing sweet. Also, instead of a roasting pan, I used a cast iron skillet that I let heat up while the oven was preheating. I flipped the steaks once during the 15 minutes at 450, to equally sear both sides.

It is a little overcooked for 30 mins. Maybe I will try 20 mins and flip it each 10 mins

I added a little garlic powder to the mix and half the sour cream.

I’ve made this tenderloin recipe several times. It’s a huge favorite at our house…especially at the Holidays!

Best tenderloin EVER! Made it for a dinner party this past weekend. It was a huge hit. Everyone especially the men told me how much they enjoyed it. I will definitely make again. Thank you for sharing