Roasted Whole Beef Tenderloin with Onion Blue Cheese Sauce

My foolproof recipe for Roasted Whole Beef Tenderloin with Onion Blue Cheese Sauce makes a truly impressive main dish for your Christmas dinner or a special occasion. 

Beef tenderloins are prized for their tenderness, and though expensive, their buttery texture and sublime beefy flavor make it a genuinely gourmet and dazzling entree. 

Like my recipes for Easy Beef Tenderloin with Gorgonzola Sauce and Bacon Wrapped Beef Tenderloin this decadent recipe is the answer to your Christmas and holiday dinner prayers and will make any gathering special! 

How to buy a whole beef tenderloin:

The USDA grades beef depending on its tenderness, juiciness, and flavor. The grades are Prime, Choice, and Select with Prime being the best. Because beef tenderloin has less fat than other cuts, you should always purchase Prime or Choice.

Whole beef tenderloins are usually thick on one end and thinner on the other end. To ensure even cooking, it is always best to have your tenderloin tied. This produces a more uniform shape that will cook in the same amount of time. Your butcher is usually happy to tie your meat for you.

If you purchase the tenderloin at a warehouse club or another store without a butcher, it’s easy to tie it yourself at home. Fold the thinner end of the meat under itself and then, using kitchen string, tie the whole thing up so that it is the same thickness all the way around.

You also want to make sure there is no silver skin or extra fat on the tenderloin. Again, your butcher will be happy to trim it up when they are tying it. To do it yourself, use a sharp paring or filet knife and remove the silver skin along with any extra fat or gristle. 

How much beef tenderloin should I buy?

The short answer is it depends on how many you are planning to serve and what else you will be serving.

When buying a whole tenderloin, you should plan to buy about eight ounces of raw meat per person, up to twelve ounces per person to feed folks with larger appetites. Also, know you will lose about two ounces of the eight ounces of raw meat during trimming and cooking.

For example, to feed eight folks with average appetites, the rule of thumb would be to purchase about four pounds of raw tenderloin.

However, I always err on the side of buying more than I think I might need because you never know when you might have an extra guest or want leftovers.

What to serve with beef tenderloin:

Because it’s such a decadent dish, you want to serve your beef with sides that are a suitable match. I’ve rounded up a few ideas for you to try.

• Creamy Make-Ahead Mashed Potatoes 
• Ultimate Broccoli Cheese Casserole
• Green Bean Bundles Wrapped in Bacon
• Southern Sweet Potato Casserole with Bourbon
• Baked Mushroom Casserole
• Easy Parmesan Potatoes Au Gratin
• Southern Sweet Onion Casserole
• Brussels Sprout Salad with Citrus Vinaigrette
• Broccoli Cauliflower Salad with Cranberries

A special main dish and special sides call for a special dessert. Check out this roundup post of  29 Best Christmas Dessert Recipes and my newest post, Christmas Cranberry Pie with Orange Marmalade. 

How to roast a whole beef tenderloin:

To get started, gather your ingredients.

Choose a 4-6 pound whole tenderloin and ask your butcher to trim and tie it up for you!

Place the tenderloin on a wire rack on a baking 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! I use two to make sure I get it right!  

Our family’s preferences run the gamut from medium-rare to medium-well. When the thermometer shows 130 degrees for medium-rare, I cut my tenderloin in half and remove the first half. Then, I continue cooking the other half until it is medium.

Once the meat is 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 use an immersion blender and blend until the sauce is smooth.

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!

Sharon’s Tips:

• The Onion-Blue Cheese sauce can be made several days ahead of time and reheated. It is also delicious 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 your meat is removed from the oven, the internal temperature will increase by about five degrees while it rests.
• Because beef tenderloin has less fat than other cuts, you should always purchase tenderloins labeled Prime or Choice.
• When buying a whole tenderloin, you should plan to purchase about eight ounces of raw meat per person, up to twelve ounces per person to feed folks with larger appetites. Also, know you will lose about two ounces of the eight ounces of raw meat during trimming and cooking.
• For example, to feed eight folks with average appetites, the rule of thumb would be to purchase about four pounds of raw tenderloin. However, I always err on the side of buying more than I think I might need because you never know when you might have an extra guest or want leftovers.
• Don’t try to second guess whether your meat is done; always use a meat thermometer! I use two to make sure I get it right! 

★ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!

Thanks so much for visiting Grits and Pinecones!

📋 Recipe:

*This post was originally published on December 21, 2015. Republished on December 14, 2019, with expanded directions and tips. No change to the original recipe.