The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
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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Cooking Level: Intermediate

Home Town: Katy, Texas, USA
Living In: Springfield, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 25, 2005
I did not make the sauce but used this recipe for baking the tenderloin. It was the best I have ever had. Starting in a hot oven and then turning it down makes all the difference. Can't wait to try the sauce next time
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 19, 2005
even my guests that are not fans of blue cheese loved it. Its the only way to cook beef tenderloin!!
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The reviewer gave this recipe 1 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 10, 2005
I just didn't like this sauce. I love blue cheese but this sauce was not good and I ended up throwing the whole thing out. What a waste.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 2, 2005
AWESOME recipe! My husband found this and makes it often- everyone loves it- I don't even like blue cheese but eat it here- it really is one of our all time favorite recipes.
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Cooking Level: Intermediate

Living In: Buffalo, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 1, 2005
Can I just say delish?! I am a blue cheese fanatic, so this hit a big home run with me! Serve with a nice big leafy salad, with a thin blue cheese dressing, or just oil an vinegar. Makes great left-overs too!
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Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Puyallup, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 23, 2005
This was excellent I used sirloin steak medallions instead of tenderloin but was serving 10. ( 9 out of 10 dineer guests loved it )
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 3, 2005
WONDERFUL!
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Cooking Level: Intermediate

Living In: Lancaster, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 27, 2005
man this was good...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 26, 2005
Superb! Kids loved it and so did hubby! :)
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Cooking Level: Expert

Living In: Wichita, Kansas, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 11, 2005
The marinade was so delicious, but I just couldn't get into the sauce. I'm a blue cheese fiend, but it was just too bitter and overpowering for me to give it any more stars. Obviously, judging by the overall score, I'm in the minority with my thoughts! :)
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Cooking Level: Expert

Home Town: Spokane, Washington, USA
Living In: Tacoma, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 12, 2005
I was looking for a special recipe to make when some old friends were coming into town. Now, the meat was expensive but if you are looking for a recipe to use with expensive meat, this is it. It was absolutely fabulous. Better than going out on the town to a 4 star place. Just great!
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Cooking Level: Expert

Home Town: Garden City, New York, USA
Living In: Ottawa, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 12, 2005
Oh My Stars! I screwed this recipe up and came away with a complete winner that has blown us away!!!!! Hubby and I were preparing our Valentines dinner, we had two strip steaks. I didn't read the recipe correctly. I halved the amounts due to just having two steaks. I did not marinate the meat, we grilled it with salt, pepper and garlic powder. I then put ALL of the ingredients together in a saucepan. The exceptions were that I used FETA cheese and used the garlic out of the jar from the produce section. I used a really good Merlot that we had with our dinner. This gave the mixture a pink appearance that was PERFECT for Valentines Day! I was worried in the beginning, but it turned out beautiful (candlelight makes us all look better - LOL!) We served this over the steaks, sauteed onions, jumbo cooked shrimp along with a baked potato that I had coated in olive oil and sea salt and then baked at 425 for one hour. We couldn't eat our salads. This needs to be submitted as its own recipe! My husband kept going "mmmmm" during the meal, LOL! *** 2/14/05 Made this again tonight for my children for Valentines Day. I only added a splash of Teriyaki sauce and 2 splashes of Worc. sauce and hubby and I liked it much better. My son went crazy over this! Delish! Thanks :-) ***Updat - Made this for Christmas Eve 2005. I made it exactly to recipe and it was DELICIOUS! Thanks so much for a wonderful recipe!
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Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA
Living In: Maryville, Tennessee, USA
The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 2, 2005
Yum! I loved this marinade and the way it paired with the bleu cheese sauce. My husband didn't think the steaks we grilled had much flavor after marinating for 6 hours, and he doesn't like bleu cheese (although he at least tried the sauce) so this recipe isn't for him - but the flavor blend was exceptional! The next night we had leftover sauce (since I was the only one eating it) and we marinated chicken the same way - JUST AS GOOD! The marinade and sauce were a wonderful pair. I will at least be making the bleu cheese sauce again, and I'll sneak the marinade in as often as I can. Loved it!
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Cooking Level: Expert

Home Town: Overland Park, Kansas, USA
Living In: Independence, Missouri, USA

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