This recipe for Roasted Beef Tenderloin with Onion Blue Cheese Sauce is the answer to your Christmas and holiday dinner prayers. Beef Tenderloins are prized for their tenderness and though expensive, when cooked in the oven are elegant, delicious, and make an impressive main dish for special occasions.
It’s day 21, of my 24 day Christmas recipe blogging marathon. And, it’s a good thing it’s almost over. Even my stretchy jeans are snug! When I start back in January, I promise some healthy, lower calorie recipes. But, in the meantime, it’s still the holidays…and this dish is great for low carb diets!
My daughter and her husband were in town, so we had an early Christmas dinner with them and my son and his wife. I made all of their favorite dishes, and along with the Roasted Beef Tenderloin, we also had Creamy Make-Ahead Mashed Potatoes, Ultimate Broccoli Cheese Casserole and Green Bean Bundles Wrapped in Bacon.
And, because it is a tradition in our home on Christmas, and I love it, Old-Fashioned Southern Ambrosia. Thank goodness neither of my children has a sweet tooth, so I didn’t make dessert.
How to roast a whole beef tenderloin:
To get started making Roasted Beef Tenderloin, gather your ingredients which include: a whole filet of beef, or beef tenderloin, unsalted butter, salt, pepper, and garlic powder.
Choose a 4-6 pound whole tenderloin and ask your butcher to trim and tie it up for you!
Place the tenderloin on a cookie sheet with sides, lined with foil. Dry it off with a paper towel and using your hands spread it liberally with the softened butter. Sprinkle with salt, pepper and garlic powder.
How long do you cook beef tenderloin in the oven?
Depending on the thickness of the beef at 425 degrees F, it will take about 22 minutes for rare (120-130 degrees), about 25 minutes for medium rare (130-140 degrees), 30 minutes for medium (140-150 degrees), or about 35 minutes for medium well (150-160 degrees).
Don’t try to second guess whether your meat is done, always use a meat thermometer! In fact, I used 2 just to make sure I got it right. Our family’s preferences run the gamut from medium rare to medium well, so I actually cut my tenderloin in half and removed the first half when it was medium-rare. and continued cooking the other half until it was medium.
Once the meat has been removed from the oven, cover it lightly with foil and let it rest for a minimum of 20 minutes before slicing.
How to make Onion Blue Cheese Sauce:
For the sauce, you will need unsalted butter, a large sweet onion, heavy cream, Worcestershire sauce, and crumbled blue cheese.
Melt butter in a medium saucepan over medium heat. Add minced onions and saute until they are light brown and very soft which should take about 7-8 minutes.
Pour in the cream, a dash of salt and pepper and the Worcestershire sauce. At this point, I used an immersion blender and blended it until the sauce was smooth. (This is optional). Add the crumbled blue cheese and stir until melted. Taste and add additional seasonings if needed.
Slice the tenderloin and serve with the sauce. Be prepared for an onslaught of compliments!
- The Onion-Blue Cheese sauce can be made several days ahead of time and reheated. It is also very good on mashed potatoes.
- Usually, during the holidays most grocery stores will have whole beef tenderloins on sale, if you have room, you might consider buying two and freezing one.
- Keep in mind that after it is removed from the oven, the internal temperature of your beef tenderloin will increase about 5 degrees while it rests.
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