I saw this Beef Tenderloin with Blue Cheese Butter recipe in Family Circle Magazine last December. We made this last year for Christmas and absolutely loved it. We don't like turkey very much and for only three people it seems like a waste to buy a whole turkey. So we decided to start a new tradition and cook beef tenderloin for Christmas. Beef tenderloin is the MOST tender cut of beef. It is pretty expensive which is why we only cook it at Christmas. You will not have to chew this for hours when eating this. It comes from the short loin primal and is from the same region Filet Mignon is cut from. The leftovers are really good too.
Beef Tenderloin with Blue Cheese Butter
- 1 about 2-1/4 pounds , trimmed and tied
- 1 tablespoon , softened
- 3/4 teaspoon salt
- 1/2 teaspoon
- 1/4 cup crumbled
- 3 tablespoons unsalted butter, softened
- 2 tablespoons chopped parsley
1. Beef: Heat oven to 350 degrees F. Pat beef dry and spread with butter. Sprinkle with salt and pepper and place on wire rack set in rimmed baking sheet. Roast at 350 degrees for about 35 to 45 minutes or until instant-read thermometer registers 135 degrees, flipping roast halfway through cooking.
2. Butter: While roast is cooking, stir together blue cheese, butter and parsley in a small bowl; refrigerate until ready to use.
3. Remove roast to aand top with 1/3 of the blue cheese butter. Tent with foil and let roast rest for 10 minutes. Slice and serve with remaining butter. Makes 8 servings.