Grilled Beef Tenderloin With Blue Cheese Recipes

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BLUE CHEESE BEEF TENDERLOIN



Blue Cheese Beef Tenderloin image

This is a recipe for whole beef tenderloin baked and topped with a blue cheese sauce.

Provided by J MILLER

Categories     Main Dish Recipes     Roast Recipes

Time 1h30m

Yield 8

Number Of Ingredients 8

1 (3 pound) whole beef tenderloin
½ cup teriyaki sauce
½ cup red wine
2 cloves garlic, chopped
4 ounces blue cheese, crumbled
⅓ cup mayonnaise
⅔ cup sour cream
1 ½ teaspoons Worcestershire sauce

Steps:

  • Place beef in a shallow dish. Combine teriyaki sauce, red wine and garlic; pour over beef. Allow beef to marinate in refrigerator for 30 minutes.
  • Preheat oven to 450 degrees F (230 degrees C).
  • Place tenderloin on broiler pan, and cook in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C), and cook for 30 to 40 more minutes, or to desired doneness. Allow to set for 10 minutes before slicing.
  • In a saucepan over low heat, combine blue cheese, mayonnaise, sour cream and Worcestershire sauce. Stir until smooth; serve over sliced tenderloin.

Nutrition Facts : Calories 669.4 calories, Carbohydrate 5.1 g, Cholesterol 143.5 mg, Fat 54.6 g, Protein 35.1 g, SaturatedFat 22.1 g, Sodium 1042.8 mg, Sugar 2.9 g

GRILLED FILET WITH BLUE CHEESE BUTTER



Grilled Filet with Blue Cheese Butter image

Provided by Bobby Flay

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 7

1 stick unsalted butter, slightly softened
1/4 cup crumbled Cabrales blue cheese
2 teaspoons finely chopped fresh thyme
Salt and freshly cracked black pepper
4 (1 1/2-inch thick) filet mignons
Canola oil, as needed
1 teaspoon coarsely cracked black pepper

Steps:

  • Preheat a grill to high heat.
  • Combine the butter, cheese, and thyme in a bowl and season with salt and pepper, to taste. Cover the bowl and refrigerate for 30 minutes.
  • Brush the steaks with some canola oil, then season them with salt and cracked black pepper. Grill until the meat chars on both sides and is cooked to a medium-rare doneness. Transfer the steaks to a platter, top them with some of the butter and let them rest for 5 minutes before serving.

BEEF TENDERLOIN STEAKS WITH BLUE CHEESE TOPPING



Beef Tenderloin Steaks with Blue Cheese Topping image

Try a steakhouse classic at home. Garlic-rubbed Beef Tenderloin Steaks are topped with creamy blue cheese.

Provided by BIWFD

Categories     Entrée

Time 25m

Yield Makes 4 servings

Number Of Ingredients 9

4 beef Tenderloin Steaks, cut 1 inch thick (about 1 pound)
1 large clove garlic, halved
1/2 teaspoon salt
2 teaspoons chopped fresh parsley leaves
2 tablespoons cream cheese
4 teaspoons crumbled blue cheese
4 teaspoons plain yogurt
2 teaspoons minced onion
Dash ground white pepper

Steps:

  • Combine topping ingredients in small bowl. Rub beef Tenderloin Seaks with garlic.
  • Place steaks on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once. One to two minutes before steaks are done, top evenly with topping.
  • Season with salt; sprinkle with parsley.

Nutrition Facts : Calories 210

GRILLED BEEF TENDERLOIN WITH HERB-GARLIC-PEPPER COATING



Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating image

Rosemary, thyme, and garlic season a whole beef tenderloin which is then grilled to a rosy pink.

Provided by USA WEEKEND Pam Anderson

Categories     Main Dish Recipes     Roast Recipes

Time 1h25m

Yield 13

Number Of Ingredients 7

1 (5 pound) whole beef tenderloin
6 tablespoons olive oil
8 large garlic cloves, minced
2 tablespoons minced fresh rosemary
1 tablespoon dried thyme leaves
2 tablespoons coarsely ground black pepper
1 tablespoon salt

Steps:

  • Prepare beef: Trim off excess fat with a sharp knife. Fold thin tip end under to approximate the thickness of the rest of the roast. Tie with butcher's twine, then keep tying the roast with twine every 11/2 to 2 inches (to help the roast keep its shape). Snip silverskin with scissors to keep roast from bowing during cooking. Then, mix oil, garlic, rosemary, thyme, pepper and salt; rub over roast to coat. Set meat aside.
  • Either build a charcoal fire in half the grill or turn all gas burners on high for 10 minutes. Lubricate grate with an oil-soaked rag using tongs. Place beef on hot rack and close lid; grill until well-seared, about 5 minutes. Turn meat and close lid; grill until well-seared on second side, another 5 minutes.
  • Move meat to the charcoal grill's cool side, or turn off burner directly underneath the meat and turn remaining one or two burners (depending on grill style) to medium. Cook until a meat thermometer inserted in the thickest section registers 130 degrees for rosy pink, 45 to 60 minutes, depending on tenderloin size and grill. Let meat rest 15 minutes before carving.

Nutrition Facts : Calories 364.3 calories, Carbohydrate 1.9 g, Cholesterol 88.9 mg, Fat 27.3 g, Fiber 0.5 g, Protein 26.5 g, SaturatedFat 9.1 g, Sodium 599 mg

BEEF TENDERLOIN WITH BLUE CHEESE SAUCE



BEEF TENDERLOIN WITH BLUE CHEESE SAUCE image

Yes, you can do a beef tenderloin right on the barbecue! This grilled tenderloin goes perfectly with our tangy Blue Cheese Sauce.

Categories     Barbecue,Mains

Yield Serves 6.

Number Of Ingredients 10

2 tbsp olive oil
2 cloves garlic, crushed
1 tsp freshly ground four peppercorn blend
1 tsp paprika
1 tsp oregano, crumbled
1 tsp thyme, crumbled
1/2 tsp salt
1/4 tsp cayenne pepper
2 lb (1 kg) beef tenderloin roast
Blue Cheese Sauce*

Steps:

  • To prepare marinade, combine oil, garlic, peppercorn blend, paprika, oregano, thyme, salt and cayenne pepper in a heavy zip-lock plastic bag. Add beef tenderloin and squeeze bag to coat beef with marinade. Seal bag and place on a plate. Refrigerate for at least 1 hour or up to 24 hours.
  • Preheat natural gas barbecue on medium heat for 10 - 15 minutes.
  • Remove tenderloin from marinade and pat dry; discard marinade. Grill tenderloin, turning occasionally, to desired doneness, about 30 - 35 minutes. Let stand 5 minutes before carving. Serve with Blue Cheese Sauce.

Nutrition Facts : Calories 245 calories, 14.1 g fat, 29 g protein, 1.1 g carbohydrate, 0.5 g fibre, 253 mg sodium*Ingredient not included in nutritional analysis.

BLEU CHEESE BEEF TENDERLOIN



Bleu Cheese Beef Tenderloin image

If you like bleu cheese...you should love this easy meal. Prep time is the length of time to let the meat marinade as well as to create the final sauce. (This is a copykat with a few adjustments but for the life of me I don't know where I got it)!

Provided by Rise3834

Categories     Roast Beef

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 8

3 -4 lbs beef tenderloin
1/2 cup teriyaki sauce
1/2 cup red wine
4 cloves garlic (chopped or minced)
4 ounces blue cheese, crumbled
1/2 cup mayonnaise
2/3 cup sour cream
1 1/2 teaspoons Worcestershire sauce

Steps:

  • Place beef in a shallow dish.
  • Combine, teriyaki sauce, red wine& garlic.
  • Pour mixture over beef and allow to marinate for at least 30 minutes turning at least once.
  • Place tenderloin on broiler pan and cook in preheated oven at 450 degrees for 15 minutes.
  • Reduce heat to 375 degrees and cook for 30 to 40 minutes longer (or to desired doneness... I like mid-rare so I do 20 minutes depending on the thickness of the cut).
  • Allow to set for appx 10 minutes before slicing keeping in mind it will continue to cook as it sets.
  • In a saucepan over low heat, combine the bleu cheese, mayo, sour cream and worcestershire sauce.
  • Stir until smooth and creamy and serve over the sliced tenderloin.
  • When I made this, I saved the marinade, minced some garlic and added a little more of each ingredient (especially the garlic).
  • I then put it in a saucepan with a sprig of rosemary and small red potatoes and let them simmer while the meal cooked.
  • As always, garlic and bleu cheese can be overpowering for some (not me mind you... never have enough*LOL) but you can indeed adjust these to taste.

GRILLED BEEF TENDERLOIN WITH GOLDEN BEET AND BLUE CHEESE PUREE



Grilled Beef Tenderloin with Golden Beet and Blue Cheese Puree image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 9h

Yield 10 to 12 servings

Number Of Ingredients 12

1 (3 pound) beef tenderloin, cleaned
4 ounces olive oil
4 cloves minced garlic
2 chopped shallots
2 tablespoons chopped rosemary
4 ounces balsamic vinegar
2 fresh bay leaves
2 large golden beets
1 cup chicken stock
4 ounces Maytag blue cheese
Salt and pepper, to taste
Arugula, cleaned and de-stemmed, for garnish

Steps:

  • Place tenderloin in a non-reactive container. Whisk together olive oil, garlic, shallots, rosemary and vinegar. Pour marinade over tenderloin and place in refrigerator for 8 hours.
  • Peel and roughly chop the beets. Place in sauce pot with bay leaf, chicken stock, and salt. Simmer until beets are tender. Place mixture in blender and puree until smooth. With machine running, crumble in the blue cheese. Remove beet sauce from blender and adjust seasoning with salt and pepper. Cover and refrigerate until needed.
  • Heat grill. Grill tenderloin until medium rare, about 20 minutes total, turning the tenderloin to cook evenly. Let tenderloin rest for 10 minutes before slicing into 12 (4-ounce) pieces. Drizzle beef with beet sauce and garnish with arugula and serve.

GRILLED BEEF TENDERLOIN SANDWICH WITH SPICY STEAKHOUSE AIOLI



Grilled Beef Tenderloin Sandwich with Spicy Steakhouse Aioli image

lunch time calls for this grilled beef tenderloin sandwich!

Provided by Kellie

Categories     Sandwich

Number Of Ingredients 12

3 tablespoons El Diablo Spicy Steakhouse Mustard
1/4 cup honey
1 garlic clove
1/2 cup mayonnaise
kosher salt and pepper
1 lb beef tenderloin
5 large mushrooms (cleaned)
1 large vidalia onion sliced 1/2 inch thick
1 cup baby spinach
1/4 cup blue cheese
1 ciabatta loaf (split lengthwise)
3 tablespoons extra virgin olive oil

Steps:

  • In a mini food processor, add the mustard, honey, garlic and mayonnaise processing until smooth. Season with salt and pepper to taste. Let sit for 30 minutes.
  • Coat the tenderloin in 1 tablespoon olive oil and cover liberally with salt and pepper. On a prepared grill, cook the beef over med-high heat, turning occasionally to create a crust. Continue to grill until medium rare, approximately 20 minutes. (use a grill thermometer to determine temperature, I remove around 125 degrees.) Transfer to a plate and allow to rest for 10 minutes covered with foil.
  • Drizzle the onions and mushrooms with olive oil and season with salt and pepper. Grill the onions and mushrooms until soft, approximately 5-7 minutes. Transfer to a plate.
  • Brush both cut sides of the ciabatta with olive oil and grill, cut side down, until lightly charred, approximately 5 minutes.
  • To assemble: Slice the beef into 1/2 inch slices, set aside. Brush both cut sides of the bread with aioli, top the bottom half with grilled onions and then layer the beef on the onions. Top the beef with the mushrooms, blue cheese, spinach and then the top of the ciabatta. Cut into four sandwiches, serve immediately.

Nutrition Facts : ServingSize 1 g, Calories 972 kcal, Carbohydrate 75 g, Protein 34 g, Fat 60 g, SaturatedFat 16 g, Cholesterol 97 mg, Sodium 1039 mg, Fiber 2 g, Sugar 19 g

BLUE CHEESE AND MUSHROOM STUFFED BEEF TENDERLOIN



Blue Cheese and Mushroom Stuffed Beef Tenderloin image

This is easy to make and melt-in-your-mouth good.

Provided by RecipeGirl.com

Categories     Main Course

Time 1h10m

Number Of Ingredients 8

2 tablespoons butter
2 whole green onions, (thinly sliced)
10 ounces fresh mushrooms, (sliced)
1 large garlic clove, (minced)
1 small handful fresh parsley, (chopped)
2 pounds beef tenderloin, (trimmed of fat)
¼ cup crumbled blue cheese
1 tablespoon melted butter

Steps:

  • Preheat the oven to 425 degrees F. Spray a small roasting pan or rimmed cookie sheet with nonstick spray.
  • Melt butter in large skillet. Sauté the onion, mushrooms, garlic and parsley, just until mushrooms are softened.
  • Make a slit down the middle of the tenderloin (without cutting it into two pieces) and stuff mushroom mixture inside. Sprinkle the blue cheese over the mushrooms. Pull the slit closed and secure with toothpicks.
  • Brush the tenderloin with melted butter and bake 30 to 40 minutes, or until desired degree of doneness is obtained. Slice into 6 portions and serve immediately.

Nutrition Facts : ServingSize 1 serving, Calories 498 kcal, Carbohydrate 2 g, Protein 30 g, Fat 40 g, SaturatedFat 18 g, TransFat 0.2 g, Cholesterol 125 mg, Sodium 188 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 18 g

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