| Level: | Intermediate |
| Total: | 1 hr 15 min |
| Prep: | 15 min |
| Inactive: | 30 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- Head roast of tenderloin, approximately 1 to 1 1/2 pounds
- Kosher salt
- Freshly ground black pepper
- Olive oil
- 3 ounces blue cheese
Instructions
- Preheat the oven to 450 degrees F.
- Slice roast open lengthwise in middle to create a pocket, being careful to not slice all the way through.
- Salt and pepper the meat on all sides.
- Heat a grill pan over high heat and brush roast with olive oil. Sear the roast on all sides. Remove from the heat, tent with foil and allow to rest for 15 minutes.
- After the meat has rested, stuff pocket with the blue cheese. Tie the whole thing together with kitchen string. Return the tied meat to the grill pan, place into the oven and cook until it reaches an internal temperature of 125 degrees F, approximately 20 to 25 minutes. Remove from the oven, wrap in aluminum foil and allow to rest 15 minutes before serving.
Reviews
This has become our annual Christmas dinner main course. Simple, delicious and worthy of the holiday. Expensive but worth every penny.
This is the best tasting roast we have ever had. I have been making this once or twice a month for my husband as he craves this. What I also like about it the most is how simple and easy it is to make even on a weeknight.
Delicious! I buy whole tenderloins when they are on sale, and thanks to Alton, I now know how to trim it and use all of it for great meals. This little roast was so simple to prepare and delicious.
Followed recipe exactly..and it was just wonderful, best tasting meat ever and so easy to make. Will definately make again.
By far, the best steak I have ever EVER had. Better than any steakhouse I have been to. WOW. Didn’t hurt that I used a very nice cut of meat and a very expensive Blue Cheese, but this was beyond amazing. BEYOND. Alton, you have impressed me time and time again, but this takes things to a whole new level.
TIP: Don’t be skimpy with the cheese. I played it safe and while it was perfection, it would not have hurt had I really packed the cheese in there, plus it is fun when it sort of melts out and sizzles on the pan. Gives the whole house a delicious smell!
I made this yesterday with Emirils truffel potatoes for my 28th annerversery. I went with a pervious suggestion to saute mushroom and garlic to add to the stuffing and the out come was fabulous!!!!!!!!!!!!!. We just reheated over a quick pan fry and it as good as the first serving. I did not use tenderloin as it was cost negative for us but I did use tri-tip roast and it turned out great.
The episode called for making several slices in the tenderloin , like the pages in a book. I like this method better because it creates more pockets for the blue cheese. I even make my own blue cheese from goat’s milk – this recipe deserves it. I can sometimes find the whole tenderloin for $4.49 at my favorite butcher’s and when I do, I stock up for the freezer so I can serve my guests a truly sumptuous meal. I have saved all the episodes of Good Eats and use many of Alton’s recipes, but this is by far my VERY, VERY FAVORITE!
As said before, this is so easy to prepare and simply melt in your mouth wonderful! We added sauteed garlic/butter mushrooms to the blue cheese … the best. This is a definate favorite … especially wonderful for holidays or company. Thank you Alton!
I’m not sure which I’m more astounded by, the easy of preparation or the exquisite look and taste of this roast.
I don’t have a grill pan, so I just seared it in my 10” Calphalon anodized frying pan. It worked fine. And I used that pan in the oven for the roasting.
We’re not big blue cheese fans, I thought feta would be good, my son thought his favorite French goat cheese would be good, so I used a mixture of both. It was excellent.
We had the Steak au Poivre the other day, tomorrow will be Chain of Bull Cheese Steaks. Amazing what can be done with that whole tenderloin!
This recipe was so incredibly easy and delicious. I don’t think it can be any more simple than what it is. Thank you Alton Brown for a wonderful recipe .. this has been added to my favorite’s list!
Michelle S.