If there’s one thing that screams “the holidays” it’s a beef tenderloin. This cut of beef is the most tender in the cow. It’s where your filet mignon dinner entrees come from and it’s my favorite cut by a long shot. I’m definitely a filet kind of girl when it comes to a night out at a steak restaurant but I don’t necessarily love the price. Did you know that you’ll save nearly 50% by buying a full beef tenderloin as opposed to buying individual filets? Yes, you really do save that much if you buy it whole and untrimmed. Of course you can buy it already trimmed by asking your butcher to do the work for you. This will be slightly more expensive but it’s worth it if you want to save time or don’t know how to trim it! Trimming a beef tenderloin basically means cutting off the thick layers of fat and stretchy silver skins. These are the parts that you do not want to eat. Once you cut past this outer coat, you are left with a long strip of perfect tender beef. If you’d like to buy your meat untrimmed… but need some guidance in cutting those extra layers off… just YouTube “how to trim a beef tenderloin”. Many videos will pop up of step by step tutorials on how to get the job done.
I personally believe that this cut of steak really doesn’t need much when it comes to seasoning. I like to let the meat speak for itself. I seasoned mine with course salt, freshly cracked tricolor peppercorns and fresh chopped rosemary. Trust me, you don’t want to over-season it. Plus, you will have so much flavor that comes with the mushroom blue cheese cream sauce. Although you could eat it on its own, the sauce enhances the meat in the best way possible. It’s perfectly balanced and so delicious. You must give it a try!
BEEF TENDERLOIN WITH A MUSHROOM AND BLUE CHEESE CREAM SAUCE
Prep time: 1 hour 30 minutes
Cook time: 30-35 minutes
Total time: 2 hours
Serves: 6-8 depending on how large your tenderloin is
- 1 beef tenderloin, trimmed
- Freshly ground trim color peppercorns
- Course salt
- 3 sprigs fresh rosemary, finely chopped
- 2 tbsp butter
- 1 tbsp olive oil
- 1/2 small yellow onion
- 1 clove garlic, minced
- 8 baby Bella mushrooms, stems removed and chopped small
- 2 tbsp butter
- 4 dashes Worcestershire
- Pinch kosher salt
- Pinch black pepper
- 1 cup cream
- 1/4 cup good quality blue cheese, broken into small pieces
- Remove the tenderloin from the fridge. Season with the salt, pepper and rosemary. Use kitchen twine and tie around the tenderloin every 2 inches. Securing tightly. This will help the meat cook more evenly.
- Place tenderloin on a roasting pan with grates. If you do not have one, a baking sheet with a wire rack placed on top will do just fine. Allow the tenderloin to rest and come to room temperature. This should take about 40 min to 1 hour.
- Preheat the oven to 425 degrees F.
- Heat a large cast iron griddle or cast iron skillet to high heat. Add in butter and oil. Then add in the beef tenderloin. Sear all sides for about 40 seconds until they are deep brown in color.
- Transfer back to the roasting pan and place in the oven. Cook until temperature reaches 130-135 degrees F for medium rare. This will take about 30 minutes. Be sure to place the thermometer in the thickest part of the meat to gage the temperature, otherwise it will not be accurate. Once it reaches your desired temperature, remove from the oven and allow to rest for 30 minutes before carving.
- Heat a large pan to medium heat. Add in butter, onion, garlic and mushrooms. Sauté for a few minutes until mushrooms have shrunk to about 1/3 of its size. Add in Worcestershire, salt and pepper. Cook another minute before adding in the cream.
- Bring the mixture to a soft boil and add in blue cheese. Turn heat down to low and allow blue cheese to melt. Turn off heat and serve alongside beef tenderloin.