Elevate Your Holiday Feast: Beef Tenderloin Steaks with Creamy Blue Cheese Sauce
Prepare to impress with an undeniably elegant and incredibly flavorful dish: Beef Tenderloin Steaks with Creamy Blue Cheese Sauce. This recipe transforms tender, juicy steaks, cooked to absolute perfection, into a gourmet experience by crowning them with a rich, velvety blue cheese sauce. It’s the kind of meal that makes any occasion feel special, whether it’s a festive holiday gathering or an intimate dinner party. Paired with a fresh, vibrant salad and some crusty artisan bread, this dish promises a truly memorable culinary journey.
The holidays always bring a special kind of excitement, a time for gathering with loved ones, celebrating traditions, and, of course, indulging in exceptional food. While this holiday season might feel different for many, one thing remains constant: the joy of a beautifully prepared meal shared with those closest to you. And when it comes to creating an unforgettable centerpiece for your festive table, beef always delivers. These Beef Tenderloin Steaks with Creamy Blue Cheese Sauce offer just that – a luxurious, tender, and intensely flavorful main course that will undoubtedly become a new tradition.
This recipe shines during the holidays because beef tenderloin is inherently premium. Its unparalleled tenderness and rich flavor profile, especially when enhanced by our savory marinade and exquisite blue cheese sauce, elevate any festive spread. The tenderloin steaks are succulent, melt-in-your-mouth tender, and boast a depth of flavor that pairs beautifully with classic holiday accompaniments. Imagine the robust flavor of beef mingling with the piquant notes of blue cheese, creating a symphony for your taste buds.
Beyond the blue cheese, this dish harmonizes wonderfully with other festive flavors. Consider serving it alongside a sweet and tangy homemade cranberry sauce for a touch of seasonal sweetness, or a zesty horseradish sauce for a delightful kick. If you’re hosting a larger gathering or simply love variety, other beloved beef recipes that always win over friends and family include a comforting Slow Cooker Pot Roast, perfectly seared Grilled Ribeye Steaks, or a classic Roast Beef. But for an unmatched centerpiece, these tenderloin steaks are truly in a league of their own.
Essential Ingredients for Tenderloin Steaks with Blue Cheese Sauce
Crafting this incredible dish requires a selection of high-quality ingredients, each playing a vital role in building the layers of flavor. Here’s a detailed look at what you’ll need and why it matters:
- Beef Tenderloin Steaks: The star of the show! Beef tenderloin, also famously known as filet mignon, is renowned for its incredible tenderness and lean profile. This prized cut of beef offers a buttery texture that practically melts in your mouth, making it ideal for a luxurious meal. Its thickness (we recommend 1.5 to 2 inches) allows for a beautiful sear on the outside while maintaining a perfectly rosy interior. The delicate flavor of tenderloin is perfectly complemented by the robust blue cheese sauce, creating a balanced and harmonious bite.
- Olive Oil: Used in the simple yet effective marinade, olive oil helps to tenderize the beef slightly and acts as a carrier for the flavors of the spices and garlic. It also facilitates a beautiful, even sear when the steaks hit the hot skillet. While not strictly necessary for such a tender cut, a short marinade enhances the overall juiciness and flavor.
- Worcestershire Sauce: This classic condiment is a secret weapon for adding a profound depth of umami to both the steak marinade and the creamy blue cheese sauce. Its complex flavor, with notes of tangy vinegar, savory anchovies, and subtle spices, enhances the beef’s natural richness and adds a sophisticated layer to the sauce.
- Garlic: A staple in my kitchen, garlic is indispensable here. Minced garlic infuses the marinade with its pungent, aromatic flavor, permeating the steak from the inside out. Additionally, adding whole garlic cloves to the skillet while cooking the steak not only imparts a subtle roasted garlic aroma to the beef but also creates a fragrant cooking environment.
- Spices and Herbs: While beef tenderloin is fantastic with just salt and pepper, a thoughtfully chosen blend of herbs and spices can elevate it further without overpowering its natural taste. For this recipe, we use a combination of rosemary, thyme, and Italian seasoning. Rosemary adds a piney, peppery note, thyme contributes a delicate, earthy flavor, and Italian seasoning brings a warm, savory blend. These herbs infuse the steak with aromatic complexity, making each bite even more satisfying.
- Blue Cheese: Ah, blue cheese – a love-it-or-hate-it ingredient, but for those who love it, its pairing with beef is simply divine. The bold, tangy, and pungent notes of blue cheese create a stunning contrast with the rich, mild flavor of beef tenderloin. When melted into a creamy sauce, its sharpness mellows slightly, transforming into a luxurious, intensely flavorful topping that is both comforting and sophisticated. We recommend a good quality crumbled blue cheese for the best results.
- Heavy Cream: The foundation of our luscious blue cheese sauce. Heavy cream provides the necessary fat and richness to create a smooth, thick, and utterly decadent sauce that clings beautifully to the tenderloin. It helps to temper the intensity of the blue cheese while enhancing its creamy texture.
For exact ingredient amounts and detailed instructions, please refer to the comprehensive recipe card provided below.
Mastering the Cook: How to Achieve Perfect Beef Tenderloin Steaks
Cooking beef tenderloin to perfection is simpler than you might think, and there are several fantastic methods to achieve that coveted tender and juicy result. While grilling offers a smoky char and oven roasting provides an even cook, my preferred method for these tenderloin steaks often involves a combination: an initial sear in a hot skillet followed by finishing in the oven. This technique creates a beautiful crust while ensuring the interior reaches your desired doneness.
For thinner cuts of beef, a skillet alone can suffice. However, for the thicker tenderloin steaks (1.5 to 2 inches), finishing in the oven is crucial. It allows the heat to penetrate evenly to the center without overcooking the exterior, resulting in a perfectly cooked steak from edge to edge.
- Cook Properly for Safety and Quality: This holiday season, ensuring your beef is cooked to a safe internal temperature is paramount for the health and enjoyment of your guests. Beef should always be cooked to an internal temperature of at least 145°F (63°C) for medium-rare doneness. Use a reliable meat thermometer inserted into the thickest part of the steak to accurately gauge the temperature. For medium doneness, aim for 150-155°F (66-68°C), and for medium-well, 155-160°F (68-71°C). Remember that the temperature will continue to rise slightly (carry-over cooking) after you remove the steaks from the heat.
- The Power of Oven Roasting: While we start with a sear, oven roasting is a fantastic and often preferred method for larger cuts of beef during the holidays. It involves cooking at a lower temperature over a longer period, creating a gentle and even heat distribution that minimizes the risk of overcooking. This “set it and forget it” approach frees up time for other meal preparations. For general guidance on timing and other helpful insights, refer to a reliable oven roasting cooking chart. When transitioning from skillet to oven, ensure your skillet is oven-safe, or transfer the seared steaks to a baking sheet.
- The Critical Step: Resting the Beef: This is arguably one of the most important, yet often overlooked, steps in cooking a perfect steak. Once your beef tenderloin steaks reach the desired internal temperature, resist the urge to slice into them immediately. Instead, transfer them to a carving tray or cutting board, then cover them loosely with aluminum foil – a technique known as “tenting.” This allows the juices, which have been drawn to the center of the steak during cooking, to redistribute throughout the entire cut. For individual steaks, a rest of 5-10 minutes is usually sufficient, while larger roasts may require 15-20 minutes. Resting ensures every bite is incredibly juicy and tender. Use this valuable resting time to finalize your creamy blue cheese sauce or prepare any last-minute garnishes! You can also utilize any delicious beef drippings left in the pan to create a simple au jus, adding another layer of flavor.
Creative Variations and Serving Suggestions for Your Tenderloin Steaks
While the classic Beef Tenderloin Steaks with Creamy Blue Cheese Sauce is a masterpiece on its own, don’t hesitate to get creative! This recipe is incredibly versatile, allowing for easy modifications to suit different tastes or occasions. Here are some ideas to inspire your culinary adventures:
- Explore Different Beef Cuts: If beef tenderloin isn’t available or you’re looking for a different texture, this recipe can easily adapt. You can swap out beef tenderloin for other fantastic cuts of steak like a hearty New York strip for a firmer, more robust texture, or a well-marbled ribeye steak for an even richer, more buttery flavor. Adjust cooking times slightly to account for differences in thickness and fat content.
- Alternative Sauces: The blue cheese sauce is a showstopper, but if you’re not a fan or want to try something new, there are many delicious alternatives. Consider a bright and zesty Tahini Sauce for a Middle Eastern twist, or a refreshing Dill Sauce for a lighter, herbaceous complement. Other gourmet options include a classic red wine reduction, a creamy peppercorn sauce, or a vibrant chimichurri for a fresh, garlicky kick.
- Embrace Fresh Herbs: While dried herbs are convenient, fresh herbs can truly elevate your steak to the next level, adding a brighter, more vibrant aroma and flavor. Experiment with finely chopped fresh parsley, fragrant fresh rosemary, pungent fresh oregano, or delicate fresh thyme sprinkled over the finished steaks. A sprig of fresh rosemary or thyme as a garnish also adds a beautiful touch to your presentation.
- Thoughtful Side Dishes: The right accompaniments can complete your elegant meal. Beyond a simple salad and crusty bread, consider pairing your tenderloin with roasted asparagus or Brussels sprouts, creamy mashed potatoes or a decadent potato gratin, a mushroom risotto, or even a vibrant quinoa salad. These sides complement the richness of the beef and sauce beautifully.
- Wine Pairings: For an unforgettable dining experience, pair your beef tenderloin with a suitable wine. A full-bodied red wine like a Cabernet Sauvignon, Merlot, or Malbec stands up beautifully to the richness of the beef and the intensity of the blue cheese. For something slightly different, a robust Zinfandel can also be an excellent choice.
Frequently Asked Questions About Cooking Beef Tenderloin Steaks
For optimal results, especially when aiming for a perfect sear and a juicy, evenly cooked interior, your beef tenderloin steaks should be cut to about 1.5 to 2 inches thick. This thickness is ideal because it allows enough time for a beautiful crust to form on the outside without overcooking the center, giving you more control over your desired doneness, from rare to medium.
Absolutely, yes! It’s a crucial step for achieving perfectly cooked steaks. After removing your steaks from the refrigerator, allow them to sit out at room temperature for at least 30-45 minutes before you begin cooking. This simple step helps the meat cook more evenly, as a cold steak hitting a hot pan can lead to an overcooked exterior and a cold, undercooked center. Bringing it to room temperature ensures a more consistent heat penetration and a more tender, juicy result.
Resting your steak after cooking is just as important, if not more so, than resting it before. As the steak cooks, the muscle fibers contract, pushing the juices towards the center. Allowing the steak to rest for 10 minutes (or longer for larger cuts) gives these juices time to redistribute back throughout the meat. This results in a significantly juicier, more tender, and more flavorful steak. You can loosely tent the steaks with aluminum foil during this resting period to keep them warm without steaming the crust.
The ideal internal temperature depends on your preferred doneness:
- Rare: 125-130°F (52-54°C)
- Medium-Rare: 135-140°F (57-60°C)
- Medium: 140-145°F (60-63°C)
- Medium-Well: 145-150°F (63-66°C)
- Well-Done: 150-155°F (66-68°C)
Always use a meat thermometer for accuracy and remember to account for carry-over cooking, removing the steak slightly before it reaches the final desired temperature.
Yes, you can! The creamy blue cheese sauce can be made up to 2-3 days in advance and stored in an airtight container in the refrigerator. When ready to serve, gently reheat it over low heat on the stovetop, stirring frequently. If it becomes too thick, you can add a splash of heavy cream or milk to reach your desired consistency.
A heavy-bottomed, oven-safe skillet is your best friend for cooking beef tenderloin. Cast iron skillets are highly recommended because they retain heat exceptionally well and distribute it evenly, creating a superior crust on your steak. Stainless steel skillets can also work effectively, provided they are heavy enough to maintain high heat. Ensure your skillet is large enough to accommodate all steaks without overcrowding, allowing for proper searing.
More Delicious Beef Recipes to Explore
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Lebanese Beef and Green Beans
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Slow Cooker Italian Beef Sandwiches
Beef
Beef Shawarma
Beef
Grilled Flank Steak with Dry Rub
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Beef Tenderloin Steaks with Creamy Blue Cheese Sauce
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Ingredients
- 4 beef Tenderloin Steaks, cut 1 inch thick (about 1 pound)
- 1/2 cup olive oil
- 1/4 cup Worcestershire sauce
- 4 garlic cloves, minced
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried rosemary
- 1/2 cup heavy cream
- 3 ounces blue cheese crumbled
- 1 teaspoon Worcestershire sauce
- Dash or salt and pepper
- Garnish with fresh blue cheese, thyme and rosemary
Instructions
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Prepare the Marinade: In a small bowl, thoroughly combine the olive oil, Worcestershire sauce, minced garlic, salt, black pepper, dried thyme, Italian seasoning, and dried rosemary. Whisk well until all ingredients are fully incorporated and the mixture is fragrant. Place the beef tenderloin steaks into a large, heavy-duty Ziplock bag. Carefully pour the prepared marinade over the steaks, ensuring they are well-coated.
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Marinate the Steaks: Seal the bag, pressing out any excess air, and gently massage the marinade into the steaks. Refrigerate the marinated steaks for at least 2 hours. This allows the flavors to deeply penetrate the beef and helps to tenderize the meat, although tenderloin is already incredibly soft. For maximum flavor, you can marinate for up to 4 hours.
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Bring to Room Temperature: Approximately 30-45 minutes before you plan to cook, remove the beef tenderloin steaks from the refrigerator and place them on a clean plate or cutting board. Allowing the steaks to come to room temperature ensures more even cooking and helps achieve that perfect, consistent doneness throughout.
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Sear the Steaks: Preheat your oven to 350°F (175°C). While the oven preheats, heat a heavy-bottomed, oven-safe non-stick skillet (cast iron is excellent for this) over medium-high heat until it’s smoking hot. Place the steaks carefully into the hot skillet, ensuring not to overcrowd the pan (cook in batches if necessary). Sear the steaks for 2 minutes on one side to develop a beautiful, deep brown crust.
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Finish in the Oven: Flip the steaks over in the skillet. Immediately transfer the skillet to the preheated oven. Continue to cook the steaks in the oven for 13-15 minutes, turning them once halfway through the cooking time. The cooking duration will depend on the thickness of your steaks and your desired doneness. Remove the steaks from the oven when their internal temperature reaches 135°F (57°C) for medium-rare, or 145°F (63°C) for medium doneness. Use a meat thermometer inserted into the thickest part of the steak for accuracy.
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Prepare the Creamy Blue Cheese Sauce: While the steaks are cooking in the oven, begin preparing the luxurious blue cheese sauce. In a small saucepan, gently heat the heavy cream over medium-low heat for about 2-3 minutes, until it just begins to simmer. Add the crumbled blue cheese to the warm cream and stir continuously until the blue cheese is mostly melted and the sauce begins to thicken. Stir in the additional teaspoon of Worcestershire sauce, a dash of salt, and black pepper. Continue whisking until the sauce is smooth, thick, and wonderfully creamy. Keep warm over very low heat.
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Rest and Serve: Once the steaks are done cooking, carefully remove the skillet from the oven. Transfer the steaks to a clean cutting board or platter and tent them loosely with aluminum foil. Allow the steaks to rest for 10 minutes. This crucial resting period ensures the juices redistribute throughout the meat, resulting in an incredibly tender and juicy steak. After resting, serve the perfectly cooked beef tenderloin steaks immediately, generously topped with the creamy blue cheese sauce and garnished with fresh sprigs of rosemary and thyme, and perhaps a sprinkle of additional blue cheese crumbles for extra visual appeal.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Today’s post is proudly sponsored by the Ohio Beef Council. As always, all opinions expressed here are 100% my own and reflect my genuine love for quality beef.