Grinchythis
Roast beef tenderloin
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 or baked potatoes.
● If you don’t have an immersion blender, you can use a regular blender.
● Usually, most grocery stores will have whole beef tenderloins on sale during the holidays. However, if you have room, you might consider buying two and freezing one.
● Whole beef tenderloins are usually thick on one end and thinner on the other. Therefore, it is always best to have your tenderloin tied to ensure even cooking. 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 and trim any silver skin or extra fat.
● If you purchase the tenderloin at a warehouse club or another store without a butcher, it’s easy to tie it yourself at home. First, fold the thinner end of the meat under itself and then, using kitchen string, tie the whole thing up so it is the same thickness all the way around. To do it yourself, use a sharp paring or filet knife and remove the silver skin along with any extra fat or gristle.
● The USDA grades beef depending on its tenderness, juiciness, and flavor. The grades are Prime, Choice, and Select, with Prime being the best. Because
My foolproof recipe for roasted whole beef tenderloin with onion blue cheese sauce will make a truly impressive main dish for your Christmas dinner or other holiday gatherings. Pair it with your favorite side dishes, and you will have a meal fit for royalty. ● Beef tenderloins are prized for their tenderness, and though expensive, their buttery texture and sublime beefy flavor make it a genuinely dazzling gourmet entree. The Onion Blue Cheese Sauce complements the bold beef flavor, and preparation couldn’t be easier. beef tenderloin has less fat than other cuts, you should always purchase Prime or Choice.
● When buying a whole tenderloin, you should plan to purchase about eight ounces of raw meat per person, up to 12 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 second guess whether your meat is done; always use a meat thermometer!
Roasted whole beef tenderloin with onion blue cheese sauce Roasted beef tenderloin
1 whole beef tenderloin (four to six pounds – ask your butcher to trim and tie it for you)
2 tablespoons unsalted butter (softened, at room temperature) 1 tablespoon kosher salt 1 tablespoon coarsely ground black
pepper
1 tablespoon garlic powder
Onion blue cheese sauce
4 tablespoons unsalted butter
1 large sweet onion (minced)
1 cup heavy cream
3 tablespoons Worcestershire sauce
⁄4 cup crumbled blue cheese
3
Take the meat out of the refrigerator
30-45 minutes before you plan to cook it to allow it to come to room temperature.
Preheat the oven to 425 degrees F. Place the beef on a wire rack on a foil-lined baking sheet with sides. Dry the meat with paper towels.
Use your hands and spread the butter all over the tenderloin.
Sprinkle evenly with salt, pepper, and garlic powder.
Roast in the oven for approximately 22 minutes (120-130 degrees) for rare, 25 minutes (130-140 degrees) for medium-rare, and 30 minutes (140-150 degrees) for medium.
Use an instant-read digital meat thermometer inserted in the thickest part of the tenderloin to test for doneness. How long it takes to come up to temperature depends on several factors, including the tenderloin’s size. Keep in mind that after your meat is removed from the oven, the internal temperature will continue to rise while it rests. So, be sure to remove it from the oven when it is five to 10 degrees below your desired doneness temperature. The tenderloin’s temperature will continue to rise while it rests due to carry-over cooking. While the tenderloin is roasting, melt four tablespoons of butter in a medium-size saucepan over medium heat. Add minced onions and cook until lightly browned and softened. This will take about eight minutes.
Add the cream, a dash of salt and pepper, and the Worcestershire sauce. Let it come to a boil.
Remove the sauce from the heat, use an immersion blender, and blend until smooth. Then add the blue cheese. Stir together until the cheese is melted. Taste and add more seasonings, if necessary.
When you remove the meat from the oven, cover lightly with foil. Allow the beef to rest for a minimum of 20 minutes before slicing and serving with the onion blue cheese sauce.