Amazing Beef Tenderloin W/ Blue Cheese Cream Sauce

Beef Tenderloin
serves 10 for dinner, or 25 canapes


5 pound beef tenderloin, trimmed & tied
4 tablespoons of butter, softened
2 tablespoons of sea salt
2 tablespoons of cracked black pepper
Blue Cheese Cream Sauce  

Preheat the oven to 500 degrees.

If it has not already been done by your butcher, trim the fat off of the tenderloin.  Tie the tenderloin together with twine, every 3 inches, folding in the 'tail' (the end that gets really narrow) so the beef is all the same size around.  

Spread the softened butter on the entire tenderloin, then coat in salt & pepper.  Place the tenderloin on a baking sheet or in a roasting pan.  Place in a 500 degree oven for 20-25 minutes, depending on the size of the beef.  Watch it carefully, a little too much time can make it too done.  If the beef is much larger, it could take 30 minutes.  Check the temperature with a meat thermometer - it should read 135-145 degrees.

Remove from the oven, then cover with foil.  Let it rest for 15 minutes.  Slice in thick slices and serve With the delicious Blue Cheese Sauce...

3 cups of heavy cream
1/2 cup of blue cheese, crumbled
1/4 cup of parmesan cheese, grated
1 teaspoon of sea salt
1 teaspoon of pepper
2 tablespoons of parsley, minced

In a heavy saucepan, heat cream on medium-high heat until it is boiling.  Boil for 15-20 minutes until it has thickened enough to coat the back of a spoon.  Remove from heat.  Stir in blue cheese, parmesan, salt, pepper & parsley.  Serve warm.