Blue Cheese Topping for Beef Tenderloin

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Beef Tenderloin Steaks with Flossy Blue Cheese Sauce is an elegant, flavorful holiday meal. Tender, juicy steaks are cooked to perfection and topped with a creamy blue cheese sauce. Pair this with your favorite salad and crusty staff of life for the perfect meal.

Beefiness TENDERLOIN STEAKS WITH CREAMY Blue CHEESE SAUCE

The holidays are hither and I couldn't be more than excited.

This holiday season might look different for many Ohio families but no thing how you lot gloat with loved ones, make beef, like these Beefiness Tenderloin Steaks with Creamy Blue Cheese Sauce, the center of your holiday banquet!

What's on your holiday wish list this year?

According to Beefiness. It'southward What'south For Dinner , the height three cuts of beef most Americans have on their holiday banquet wish list include:prime number rib, tenderloin roast and strip roast.

I know when I have friends and family over I also dear to brand this Boring Cooker Pot Roast, these Grilled Ribeye Steaks and the Best Roast Beef Recipe around.

Today's recipe is a dainty vacation recipe because the tenderloin steaks are tender, juicy and flavorful.

They as well pair really squeamish with your favorite holiday flavors like blue cheese, cranberry sauce or even a homemade horseradish sauce .

WHAT INGREDIENTS ARE IN THIS TENDERLOIN STEAK RECIPE?

Beefiness TENDERLOINS STEAKS: Beef tenderloin steaks, or filet mignon, is one of my favorite cuts of steaks. It is a tender cut of beef which I dearest.

And when you dress this up with the flossy blue cheese sauce it is so darn good. The cut tin be thicker than some of the other cuts and information technology works slap-up if y'all desire to grill or cook it in the oven.

OLIVE OIL: I used olive oil in a uncomplicated marinade. It isn't necessary to marinade this cut of steak only I like to just to add together a bit more than season.

WORCESTERSHIRE SAUCE: This adds flavour to both the steak marinade and the blue cheese sauce.

GARLIC: I am a lover of garlic. I added minced garlic to the marinade for the steak only also added some whole garlic cloves to the skillet when cooking the steak.

SPICES AND HERBS: Spices and herbs are a large function of my cooking.

With steak y'all don't need a lot of spices and herbs because steak tastes great with simply a sprinkle of salt and pepper merely I do similar to add together spices and herbs from time to fourth dimension. This recipe uses rosemary and thyme along with Italian seasoning.

BLUE CHEESE: I am a huge fan of blue cheese. I know people either love it or hate information technology just for me it works so well with steak. At that place is something about the creaminess with the steak that pairs so nicely.

HOW Do You COOK Beef TENDERLOIN?

In that location are a multifariousness of ways that you tin cook your beef tenderloin steaks. My two favorite ways to cook beef tenderloin is on the grill or in the oven.

You tin also cook the beef fillets in a skillet but I find with the thicker tenderloin steaks it takes longer to cook in a skillet.

COOK PROPERLY: Keep friends and family good for you this holiday season by ensuring your beef dinner is properly cooked before serving. Use this handy guide and a meat thermometer to determine when your beef is fully cooked.

Just remember: Beef should always exist cooked to an internal temperature of at least 145°F.

OVEN ROASTING: Oven roasting is a go-to cooking method during the holidays because it generally uses a lower temperature over a longer flow, allowing you to "ready it and forget it".

Refer to this oven roasting cooking chart for timing guidelines and other helpful tips.

RESTING THE Beef: One time the roast is removed from the oven, transfer it to a carving tray or cutting lath, and so encompass it loosely with aluminum foil (this is called tenting) and let it balance.

Larger roasts demand more time to rest, often upward to 15–twenty minutes. Use that resting fourth dimension to brand an au jus from the beef drippings!

BEEF FARMING FACTS

• Did you know that 97 percent of beef farms are family-owned and operated? Meet i of Ohio's 17,000 beef farming families at www.OhioBeef.org! I had the opportunity to meet some of these families and I can tell you firsthand they accept such passion and commitment to their animals and their business.
• America's beef farming industry has one of the smallest carbon footprints in the globe, 10 to fifty times lower than some other nations. Ohio beef farmers are committed to protecting and preserving the environment for hereafter generations by using environmentally friendly farming practices. I actually appreciate that they think well-nigh their surroundings when information technology comes to raising their cattle and with their farming practices.
• Equally fourth-generation Ohio beefiness farmers, the Stickel family unit has a rich history in producing nutritious beef for families beyond the state and nation. Watch this curt video to acquire about the Stickels' commitments to using sustainable farming practices to produce rubber, responsibly raised beef.

BEST SIDE DISHES TO SERVE WITH STEAK

MEDITERRANEAN ROASTED VEGETABLES

TURMERIC ROASTED CAULIFLOWER

MEDITERRANEAN Edible bean SALAD

CLICK Hither TO SEE More OF THE Best SIDES TO PAIR WITH STEAK

Ingredients

• 4 beefiness Tenderloin Steaks, cutting 1 inch thick (about one pound)
• 1/ii loving cup olive oil
• i/4 cup Worcestershire sauce
• 4 garlic cloves, minced
• 1/2 teaspoon salt
• ane/8 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon Italian seasoning
• i/two teaspoon dried rosemary
• 1/two cup heavy cream
• 3 ounces blue cheese crumbled
• i teaspoon Worcestershire sauce
• Nuance or salt and pepper
• Garnish with fresh blue cheese, thyme and rosemary

Instructions

In a pocket-sized basin combine the olive oil, Worcestershire sauce, minced garlic, salt, pepper, thyme, Italian seasoning and rosemary. Mix well. Set aside.
In a large ziploack pocketbook add the beef tenderloin steak. Pour the marinade over the steaks.

Air-condition for 2 hours to allow the marinade to soak into the steak.

When you are set up to cook the beef pull information technology out of the refrigerator and fix on the counter to come up to room temperature.

Preheat the oven to 350 degrees F. Heat a non-stick skillet over medium heat. Sear the steaks in the skillet for 2 minutes on ane side.

Turn the steaks over and movement the skillet to the oven. Cook the steaks in the oven for 13-fifteen minutes, turning halfway. Remove steaks from oven when internal temperature reaches 135°F for medium rare; 145°F for medium doneness.

While the steaks cooks start the sauce. Heat the cream in a pocket-sized pot over medium-low heat. Warm for about 2-three minutes. Add the blue cheese in and continue to stir until the blue cheese is generally melted. Add the Worcestershire sauce, table salt and pepper to the blue cheese sauce and go along to whisk until the sauce is thick and creamy.

Remove steaks from the skillet and tent loosely with aluminum foil. Let stand for 10 minutes. Serve with the blue cheese sauce, fresh rosemary and thyme.

Visit www.OhioBeef.org, and follow the Ohio Beef Quango on Facebook, Twitter and Instagram for beef nutrition facts, cooking tips, recipes and to meet Ohio'southward beefiness farming families.

Today'southward post is sponsored by the Ohio Beef Council. Equally always, opinions are 100% my own.

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Source: https://www.acedarspoon.com/beef-tenderloin-steaks-with-cream-blue-cheese-sauce/

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