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, so here is a wonderful dish, perfect for Christmas Day or Christmas Eve.
My daughter and her husband were in town, so we had an early Christmas dinner with them and my son and his wife. It seemed like forever since we had sat around the same table and it was wonderful having them here together. I cooked all of their favorite dishes, and along with the beef tenderloin, we also had creamy mashed potatoes, broccoli cheese casserole and crescent rolls. Thank goodness neither of my children have a sweet tooth, so I didn’t make dessert.
As you can imagine, the beef tenderloin was the star of the show. If you are looking for a quick and easy, delicious and elegant dish, this is for you. To get started, gather your ingredients which include: a whole filet of beef, or beef tenderloin, unsalted butter, salt, pepper and garlic powder. For the sauce, you will need unsalted butter, a large sweet onion, heavy cream, Worcestershire sauce and crumbled blue cheese.
I do apologize but with all of the company and commotion in my very small kitchen, I didn’t take any pictures of the process, just one at the very end, which speaks volumes.
Usually during the holidays most grocery stores will have beef tenderloin on sale, and this year was no exception. Choose a 4-6 pound 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 and roast at 500 degrees for 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 this, always use a meat thermometer! In fact I used 2 just to make sure I got it right. Our family’s preferences runs the gamut from medium rare to medium well, so I actually cut my tenderloin in half, and removed the first half which was medium rare and was done first, and continued cooking the other half until it was done. Once the meat has been removed from the oven, cover it tightly with foil and let it rest for a minimum of 20 minutes before slicing.
In the meantime, to make the Onion Blue Cheese Sauce, melt 4 Tbsp of butter in a medium saucepan over medium heat. Add the minced onions and saute until they are golden 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 your crumbled blue cheese and stir until melted. Taste and add additional seasonings if needed. You might also want to sprinkle a little parsley on top. (This sauce can be made ahead of time and reheated. It was also very good on the mashed potatoes.)
Slice your tenderloin and serve and be prepared for an onslaught of compliments!
Thank you so much for visiting my blog! Please feel free to share with family and friends, and if you make a dish, please come back and leave a comment to let me know how you liked it.