Beef Tenderloin with Blue Cheese Butter

Rub 2 Tablespoons of olive oil over tenderloin – just enough to coat the loin lightly and completely so the seasoning sticks to it. Rub salt and pepper over the entire roast. Let the loin sit for about 15 minutes. Do not put it in the refrigerator – the goal is to take the chill off the meat so that it cooks better, quicker and is juicier.

Meanwhile, preheat the oven to 400 degrees F. Lightly warm a cast iron skillet and drizzle in about 2 Tablespoons of olive oil (I like a light olive oil) and 2 Tablespoons of butter. When butter is just melted, place the loin in the pan and and place in the oven. If you have a fancy thermometer where you do not have to open your oven door, use it. Be sure to place it into the tenderloin so that it reads the center of the loin. Otherwise, do not check the loin until it has roasted for at least 20 minutes. Continue to roast until the thermometer registers 140 degrees F. This should take around 45 minutes (give or take) with a roast that’s 8-10 pounds. But start watching it carefully after 20 – 25 minutes. When roast is 140 degrees F, remove from oven, cover lightly with foil and let sit for 10 minutes. This will enhance your loin’s juiciness and flavor.

While the loin roasts, mix together the cream cheese, chopped pine nuts, minced garlic clove, the other tablespoon of softened butter and the blue cheese. This can be made ahead of time, but it will harden in the refrigerator. You’ll want it soft when you serve.

After loin has rested, and your sides are all ready, slice the loin and serve. Dinner guests can add their own blue cheese butter to their taste. Excellent with a nice baked potato or garlic mashed potatoes, a nice vinagrette salad, and green beans or asparagus. Excellent shaved the next day and served and used for sandwiches. I also recommend a horseradish sauce as another option if that’s your thing. Enjoy!