Herb-Roasted Beef Tenderloin with Blue Cheese Horseradish Sauce

Name: Herb-Roasted Beef Tenderloin with Blue Cheese Horseradish Sauce
Yield: 6-8 Servings
Ingredients: 1 clove garlic (minced); 2 tbsp fresh rosemary (finely chopped); 1 tbsp vegetable oil; 1 tsp freshly ground pepper; ½ tsp sea salt ((or to taste)); 2 lb beef tenderloin premium oven roast (tied with kitchen twine at 2-inch (5 cm) intervals); 1 cup dry white wine or no-salt chicken broth; ¼ cup crumbled blue cheese; 3 tbsp fresh chives (chopped); 3 tbsp light sour cream; 2 tbsp light mayonnaise; 1 tbsp prepared horseradish

Alison Kent

Tender, succulent and ready in under an hour, this beef tenderloin makes a dazzling and decadent centrepiece.

Best Health magazine, May 2015; Photo by Yvonne Duivenvoorden

Servings

6-8Servings

Servings

6-8Servings

Course Dinner
Cuisine Meats

Ingredients

1 clove garlic minced
2 tbsp fresh rosemary finely chopped
1 tbsp vegetable oil
1 tsp freshly ground pepper
½ tsp sea salt (or to taste)
2 lb beef tenderloin premium oven roast tied with kitchen twine at 2-inch (5 cm) intervals
1 cup dry white wine or no-salt chicken broth
Blue Cheese Horseradish Sauce
¼ cup crumbled blue cheese
3 tbsp fresh chives chopped
3 tbsp light sour cream
2 tbsp light mayonnaise
1 tbsp prepared horseradish

Servings: Servings

Units:

Ingredients

1 clove garlic minced
2 tbsp fresh rosemary finely chopped
1 tbsp vegetable oil
1 tsp freshly ground pepper
½ tsp sea salt (or to taste)
2 lb beef tenderloin premium oven roast tied with kitchen twine at 2-inch (5 cm) intervals
1 cup dry white wine or no-salt chicken broth
Blue Cheese Horseradish Sauce
¼ cup crumbled blue cheese
3 tbsp fresh chives chopped
3 tbsp light sour cream
2 tbsp light mayonnaise
1 tbsp prepared horseradish

Servings: Servings

Units:

Course Dinner
Cuisine Meats

Instructions

Blue Cheese Horseradish Sauce

In a small bowl, stir together cheese, chives, sour cream, mayonnaise and horseradish. Cover and refrigerate.

Beef Tenderloin

Preheat oven to 425°F (220°C). In a small bowl, combine garlic, rosemary, 1 tsp (5 mL) of the oil, the pepper and salt; rub all over beef, pressing to adhere.
In a large cast iron or other large ovenproof skillet, heat remaining 2 tsp (10 mL) oil over medium-high heat; brown beef all over, about 6 minutes. Transfer beef in skillet to oven and roast for about 30 minutes or until meat thermometer inserted in centre of beef reaches 145°F (63°C) for medium-rare. Transfer beef to cutting board; loosely tent with foil and let stand for 10 minutes.
Meanwhile, return skillet with cooking juices to stovetop; add wine and bring to boil over high heat, using wooden spoon to scrape up any brown bits. Boil until reduced by half, about 1 minute. Transfer jus to gravy boat, straining, if desired.
Carve beef into ¾-inch (4 cm) slices; arrange on platter. Serve with jus and Blue Cheese Horseradish Sauce.

Recipe Notes

Per each of 8 servings: 207 calories, 25 g protein, 10 g fat (4 g saturated fat), 1 g carbohydrates, 0 g fibre, 61 mg cholesterol, 292 mg sodium

WP Ultimate Recipe