Beef Tenderloin Montreal Seasoning Blue Cheese

It's the perfect time of year to revel in a classic, elegant dish that's fit for both king and caveman. This preparation for Beef Tenderloin with Blue Cheese Butter is painless, but precise, so mind your knife work and your cook times. Just a handful of fresh, simple ingredients make this recipe one to savor over the holidays. Plus, it's keto-friendly and gluten free for those with restrictions.

Jump to:

• What is Beef Tenderloin?
• How to Prep Beef Tenderloin
• How to Cook Beef Tenderloin in the Oven
• How Long to Cook Beef Tenderloin
• How to Make Blue Cheese Butter
• How Much Beef Tenderloin Per Person
• Sides to Serve with Beef Tenderloin
• Recipe

I don't know about you all, but I thought maybe I'd get the splurging out of my system at Thanksgiving… and even with it being an absolute dessert-laden carb fest, I did not. There was plenty missing and I missed it.

Now that we're staring down the proverbial barrel of every other holiday-season holiday, I just kind of feel the need to own the fact that it's going to make me feel really good to fully commit. So from decor to baking to making hand-crafted gifts for everyone I know including semi-mild acquaintances and yes, even to enthusiastically singing along with "All I Want for Christmas is You" and "Last Christmas," I am dedicating whatever gumption I have left this year to making motherflippin' merry.

And I'm starting with meal planning. I know some people like to go full-Wellington around the holidays, but I say if you really want to impress, don't hide your beef light under a puff pastry bushel. Tenderloin is a meaty, juicy, succulent, melt-in-your-mouth gift from whatever gods you believe in, so let it shine!! (Plus, since both butter and blue cheese also come from the same place, it's definitely on theme.)

Trust me when I say, Beef Tenderloin with Blue Cheese Butter will make you and your loved ones so joyful, you will spontaneously dance 'round ye olde Tannenbaum and harmonize in merry measure "Hark, the bovine angels sing…"

What is Beef Tenderloin?

Ignoring the rambling intricacies and pricing of different cattle breeds, overall, the most expensive and prized cuts of beef (think filet mignon) come from the tenderloin. It's gloriously tender and flavorful. And while it's relatively simple to cook beef tenderloin, it does take a delicate and measured touch to get it just right. So if you're not a seasoned (pun intended) beef pro, I recommend you read on and follow along.

How to Prep Beef Tenderloin

Beef tenderloin must be properly prepped before cooking. When shopping for tenderloin you'll find two options: a whole tenderloin or a trimmed center cut tenderloin. You'll often find the latter in the butcher's case. If you don't see it (and prefer the ease) simply ask the butcher.

Trimming a whole tenderloin

A whole tenderloin requires not an insignificant amount of prep time, but by trimming it yourself you'll shave a substantial amount off the purchase price.

You'll need a large cutting board and a sharp boning knife. You'll begin by finding the chain muscle and removing it, then trimming the excess fat and silverskin. The process isn't difficult, but it does take a bit of practice to get the technique just right.

Tip:  I like to further trim the chain muscle, dice into cubes, then freeze for future use in the most decadent beef and vegetable soup you'll ever enjoy.

Here's a great visual step-by-step tutorial from Serious Eats showing you how to trim down a whole beef tenderloin. It's the exact method I've followed for years. If you prefer video, this tutorial from Get Out and Grill! on Youtube is terrific.

Prepping a center cut tenderloin

Next, you'll need to prep the tenderloin for cooking:

• First, tuck under the thin tapered end and secure with kitchen twine.
• Then, divide the whole roast into two even pieces.
• Last, tie each roast with twine to create a uniform cylinder for even cooking. You can simply cut 8″ lengths of twine and secure it every inch or so, or you can do it the fancy way (which I frankly find easier and less wasteful). This video from LeCordon Bleu will take you through it step by step!

How to Cook Beef Tenderloin in the Oven

Oven roasted beef tenderloin is a very straightforward cooking method, but should be done precisely for best texture and flavor. Because tenderloin is very lean, you'll use a quick cooking method (sear, then roast, never braise) and we recommend cooking to medium rare or medium for best results.

1. BRING TO ROOM TEMPERATURE. Prep the tenderloin as outlined above, then set on the counter undisturbed for several hours and allow the roasts to come to room temperature. This will ensure they cook to an even temperature throughout.
2. SEASON. Season all sides liberally with kosher salt and fresh ground black pepper.
3. SEAR. Heat an oven-safe skillet over medium high heat (I use cast iron). Make sure your pan is thoroughly heated! It should be near smoking. Add a thin layer of oil to the pan and give it a minute to heat up. Add the roasts to the pan and cook until well-browned on three of the four sides – cook 3-4 minutes per side, turning with tongs. The exterior should be golden brown and crisp. Position the roasts on the uncooked side.
4. ROAST. Transfer the entire skillet to a 425°F oven. Roast 18-22 minutes for medium rare, or until cooked to your desired temperature (see the temperature guide below).
5. REST. Transfer the roasts to a cutting board, tent loosely with foil, and rest at least 10 minutes, and up to 20.
6. CARVE. Use a sharp knife to carve the roast into half-inch thick slices.

How Long to Cook Beef Tenderloin

Beef tenderloin will continue to cook as it rests, adding about 5°F degrees to the final cooking temperature. It's very important to use a reliable meat thermometer to check the temperature. To measure properly, insert the thermometer into the center of the end of the roast. You may want to consider a thermometer with a probe to reduce the number of times you'll need to check the temperature.

The ideal temperature for beef tenderloin is medium rare, or right around 130°F after resting. This temperature will yield the perfect balance between texture and flavor. That being said, you can cook it slightly more or less, based on your preference.

• 15-18 minutes:  for RARE, or until the thermometer registers 110-115°F (final temperature after resting will register around 120°F).
• 18-22 minutes:  for MEDIUM RARE, or until the thermometer registers 120-125°F (final temperature after resting will register around 130°F).
• 22-25 minutes:  for MEDIUM, or until the thermometer registers 125-130°F (final temperature after resting will register around 135°F).
• 25-28 minutes:  for MEDIUM WELL, or until the thermometer registers 135-140°F (final temperature after resting will register around 145°F).

How to Make Blue Cheese Butter

I fell in love with steak and blue cheese when I first tasted the combination at a classic DC steakhouse. I was 25 and it was love at first bite. To this day, I rarely eat steak any other way. Especially with an already incredibly flavorful cut like beef tenderloin, I'd rather not bother with fussy wine sauces or garlic and herb rubs. This blue cheese butter is simple, elegant, and lends just the right small punch of complementary flavor.

1. MIX. Combine room temperature butter and blue cheese in a small bowl. Mix until well combined.
2. FORM. Scrap the mixture into the upper third of a piece of parchment or wax paper. Fold the short end of the paper over the butter, then form into a log between the sheets of paper. Roll up the remainder of the paper, then twist at the ends to secure.
3. CHILL. Chill in the fridge for at least 2 hours.
4. SLICE. Slice and place on top of the cooked tenderloin steaks.

How Much Beef Tenderloin Per Person

Plan for roughly 6 ounces (uncooked) per person for a generous portion size.

Sides to Serve with Beef Tenderloin

• Honey Roasted Carrots
• Extra Crispy Rosemary Potatoes
• Garlic Green Beans
• Cauliflower Mashed Potatoes
• Instant Pot Risotto or Cauliflower Risotto
• Creamed Spinach
• Lemon Garlic Asparagus

Did you make this Beef Tenderloin with Blue Cheese Butter? I'd love to know how it turned out! Leave a comment and a rating below.

While you're at it, let's be friends – follow me on Pinterest and Instagram for the latest and greatest.

Recipe

• Cast Iron Skillet

• 5 lb center cut beef tenderloin, or whole beef tenderloin, see notes
• 2 tsp kosher salt
• 2 tsp black pepper
• 1 tbsp olive oil

Blue Cheese Butter

• ½ cup (one stick) unsalted butter, room temperature
• 2 ounces blue cheese, room temperature

• Make the blue cheese butter. Combine butter and blue cheese in a small bowl and mix until well combined. Spoon onto a piece of wax or parchment paper. Wrap an edge over the mixture then form an 8" log in between the two sheets of paper; wrap the remaining paper around the butter, then twist the ends to secure. Chill at least 2 hours.

  

• Prepare the tenderloin. Trim any visible silverskin or large exterior fat deposits. Fold the tapered end under and secure with twine. Divide the tenderloin into two equally sized pieces, then secure each along the length with twine, spaced approximately 1" apart. Rest 1-2 hours to allow the tenderloins to come to room temperature.

  

• When you're ready to cook, heat the oven to 425°F. Season all sides of both roasts with salt and pepper.

  

• Heat a cast iron skillet over medium-high or high heat and wait until nearly smoking. Add 1 tbsp olive oil, then swirl to coat the bottom of the pan. Place the prepared tenderloins into the pan and sear until a good crust forms, approximately 3-4 minutes. Use tongs to rotate the roasts one-quarter of a turn, then sear again for 3-4 minutes. Rotate one final time and sear the third side. Finally, position the roasts on the un-seared side and transfer the skillet to the oven.

  

• Roast 18-22 minutes, or until an instant read thermometer reads 120-25°F (for medium rare). For additional times and temperatures, see notes below.

  

• Remove the skillet from the oven, then transfer the tenderloins to a cutting board. Tent with foil and rest 10-20 minutes, then slice into ½" thick steaks.

  

• Slice the blue cheese butter into ¼" coins and top each piece of steak with blue cheese butter to taste.

  

• A whole beef tenderloin (much larger than a center cut, with visible fat and silverskin) must be properly prepared. You'll begin by finding the chain muscle and removing it, then trimming the excess fat and silverskin. See the body of the post for instructions and video resources.
• This recipe can be easily halved; use a 2-2.5 lb center cut tenderloin.

Cook Times and Temperature Guide

• 15-18 minutes:  for RARE, or until the thermometer registers 110-115°F (final temperature after resting will register around 120°F).
• 18-22 minutes:  for MEDIUM RARE, or until the thermometer registers 120-125°F (final temperature after resting will register around 130°F).
• 22-25 minutes:  for MEDIUM, or until the thermometer registers 125-130°F (final temperature after resting will register around 135°F).
• 25-28 minutes:  for MEDIUM WELL, or until the thermometer registers 135-140°F (final temperature after resting will register around 145°F).

Serving: 4.5 oz , Calories: 476 kcal (24%) , Carbohydrates: 0 g , Protein: 56 g (112%) , Fat: 27 g (42%) , Saturated Fat: 12 g (60%) , Polyunsaturated Fat: 1 g , Monounsaturated Fat: 0 g , Trans Fat: 0 g , Cholesterol: 178 mg (59%) , Sodium: 314 mg (13%) , Potassium: 10 mg , Fiber: 0 g , Sugar: 0 g , Vitamin A: 67 % (67%) , Vitamin C: 0 % , Calcium: 7 % (7%) , Iron: 0 %

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Source: https://oursaltykitchen.com/beef-tenderloin/

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