Reviewed: Dec. 25, 2006

We made this for Christmas Eve dinner. Everyone really liked it. The blue cheese sauce was tasty, but we only made half of what the recipe called for as it was just poured decoratively on top and not on the side. Fantastic, but expensive.

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Doug

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Reviewed: Nov. 29, 2006

Loved it!

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lael17

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Reviewed: Nov. 26, 2006

awesome!!!! used 4 half pound filets and baked for twenty min at 400

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jbezou1

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Baton Rouge, Louisiana, USA

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Reviewed: Nov. 11, 2006

This was pretty good. I used a london broil since tenderloin is so expensive & marinated it for 4 hours as per reviews. I cooked it according to the directions & it was a little well done. I will do it for less next time. The sauce had a little too much of a Worcestershire taste but it was good. Thanks.

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Jennifer B.

Cooking Level: Expert

Living In: Colorado Springs, Colorado, USA

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Reviewed: Oct. 20, 2006

This is an excellent recipe, my family loves it.

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GOLZ74

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Reviewed: Sep. 20, 2006

So flavorful!! My family couldnt get enough of it.

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KARRIELUCIER

Cooking Level: Expert

Home Town: Hopedale, Massachusetts, USA

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Reviewed: Sep. 1, 2006

Made this a few christmases ago and forgot to rate it. GREAT.. turned out flavorful and sauce was wonderful.

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alexsmom

Cooking Level: Expert

Home Town: Nashville, Tennessee, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Aug. 29, 2006

I bought 2 tenderloin steaks and used 1/2 the marinade. I baked the steaks at 400 for 9 minutes and then broiled them for about 1 minute a side. I started the sauce after I took the steaks out to rest. It took about 5 minutes. (Basically it starts out creamy I just heated it up) This might be the closest thing to perfect I have ever tasted :) It does get scary to throw a marinade on a tenderloin steak! But it was the perfect amount of subtlety.

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FERRYDUST

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Reviewed: Aug. 22, 2006

Awesome!

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THESANDLERS

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Reviewed: Aug. 16, 2006

Wow- such an easy gourmet meal!! I used 4 tenderloin steaks & cooked them in my TOASTER OVEN!!! (works great) I should have halved the sauce. Take note- it takes at least 15 minutes for the cheese to melt. (I used Gorgonzola) Also- definitely marinate longer- I did for 2 hours & next time I will try at least 4. Thanks for the great recipe!

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MELLO 57

Cooking Level: Intermediate

Home Town: Arlington, Texas, USA

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Reviewed: Jul. 19, 2006

This is so good! What a fantastic recipe. I have been looking for the perfect marinade recipe and this is definately it! So light and flavorful. One note, however - I used a tenderloin that was a little over 2 pounds, about 2.3, and had to cook it about 15 minutes longer to get it medium. Juices were still red when I checked on it after the recommended time. Still very very good. Served w/Honey Roasted Red Potatoes from this site, steamed asparagus and cornbread. Very good!

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LEASTMAN

Cooking Level: Intermediate

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Reviewed: Jul. 2, 2006

This is the best tenderloin ever. My husband even liked the sauce and he usually does not like sauces. I did bake it a bit longer then the time given so that it was well done - it was still very tender! This recipe is a keeper.

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Wendy

Cooking Level: Intermediate

Home Town: Waukesha, Wisconsin, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jun. 27, 2006

This sauce is by far my hubby's (and mine as well) favorite. He requests it all the time and like some of the other reviews I am looking for different ways to use it, maybe with little crustinis or on baked potatoes. Regardless, DELICIOUS!

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PEARGIGI

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Reviewed: Jun. 16, 2006

I made this recipe for Father's Day last year, but used steaks instead of tenderloin. My father said the sauce was so good he wished he could eat it on bread like a grilled cheese.

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tsmiles1

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Reviewed: Feb. 26, 2006

I served this to 20 with some modifications. Everyone loved it. Try roasting 2 lbs. of thick cut mushrooms with the roast. I used Shitaki, Cremini, Button....coated in 4 tablespoons melted butter and 2 teaspoons minced garlic. This makes an excellent side to serve along with the blue cheese sauce.

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HALL01

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Reviewed: Feb. 23, 2006

This was the BEST! I served with baked asparagus, and baked potato. The meat was tender and delish, however, it needed to cook much longer than the suggested time for it to come out medium rare (middle) / medium (at the ends) about 1 hour longer. I used a 3.5# roast. The blue cheese sauce was excellent. I also used it on the asparagus and potatoes.

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Sandi

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Reviewed: Jan. 16, 2006

I have my own method of cooking the tenderloin, but I always use this sauce. We have had it for Christmas Eve dinner for two years in a row. Delicious!

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HYSTREET

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Reviewed: Jan. 5, 2006

I chose this recipe because it used a sauce, instead of rolling a layer of blue cheese inside of the tenderloin. It was a great choice. Not only was the sauce delicious (both on the beef but on baked potatoes), but it gave those who didn't like blue cheese a way to enjoy the flavorful meat. Even those who claimed to not like blue cheese approved of the smooth-tasting sauce. My only changes were, as others suggested, to increase the garlic to three cloves and to marinate it for a longer time. Great recipe!

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LORIZC

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Reviewed: Jan. 2, 2006

I made this recipe tonight for my husband's birthday dinner and it was a huge hit--no leftovers!! I made this recipe with beef tenderloin steaks since it's just the 2 of us and a whole tenderloin was way too much meat and way too expensive for 2 ppl. I marinated the meat for a little over an hour then broiled it until medium rare...it was out of this world!! The meat was melt-in-your-mouth tender and oh so flavorful! The sauce was decadent and the perfect accompaniment for the meat on this special occasion( I used gorgonzola). I will def use this recipe (esp. the marinade) again and again. Before making this recipe I was intimidated by red meat---but never again!!!! Thanks so much for sharing!

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JESSROSEN

Cooking Level: Intermediate

Home Town: Katy, Texas, USA

Living In: Springfield, Pennsylvania, USA

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Reviewed: Jan. 2, 2006

Excellent! Made this for my 23yr old son and myself on New Years day. We loved it, and I will never make beef tenderloin any other way.

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CBERQUIST

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Blue Cheese Beef Tenderloin

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