The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Oct. 27, 2004
I agree that the sauce was a bit overpowering, but the marinade was great. I was only cooking for two, and the tenderloin didn't look all that great, so I used sirloin and broiled for 5 minutes on the top rack and 8 minutes on the bottom for medium rare. I'd also recommend marinating for a little longer and using more garlic. But overall--it was delicious.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Oct. 24, 2004
This blue cheese sauce was amazing. I used gorgonzola because its a little milder. My entire family loved it, even my son, who doesn't like blue cheese at all.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Oct. 22, 2004
I thought the meat was good. I cooked it only 30 minutes and would go even less next time. The sauce was wonderful. I used cream cheese instead of mayo. I saved the remaining sauce to go on sandwiches!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Oct. 10, 2004
I have made this recipe 2x, both times were excellent, and both times I was asked for the recipe...Great for entertaining. Thanks.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.73 star rating.
Reviewed: Apr. 1, 2004
I'm a blue cheese lover and I didn't care for this sauce, it seemed to overpower the delicious marinade. I let my steaks soak for about 4 hours and then grilled them, they were perfect. I'll use the marinade again but never the sauce.
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Home Town: Boca Raton, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Feb. 28, 2004
Delicious, the sauce is very rich, but so good!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Feb. 18, 2004
Pretty good, I used 1/2 cup of cream cheese instead of the mayonnaise and cut the sour cream in half and also added a little cayenne.
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Cooking Level: Expert

Home Town: Afton, Virginia, USA
Living In: Larkspur, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Feb. 16, 2004
Made this for a party of 14 on Valentines day. This received rave reviews from every guest. The only issue was the cook time. We bouth the tenderloin and took a little more than an hour so we were late serving. Will definetly serve again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Feb. 3, 2004
this recipe was excellent though i would recommend making half as much blue cheese dressing, the meat has such a great taste that many of my guests declined the sauce.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.73 star rating.
Reviewed: Jan. 6, 2004
The flavor of the meat is heavily dependant on the type of teriyaki you use, so be sure to get one you like. As for the blue cheese sauce...it's almost like horseradish. It has a tangy/bitter bite. Unfortunately, the sweat sock smell (of the blue cheese) and the fact it tastes almost like store bought horseradish isn't enough for me to make this again.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.73 star rating.
Reviewed: Jan. 4, 2004
I'm giving this 3 stars because of the marinade. 30 min. is NOT long enough to impart any flavor. Next time I'd try marinating about 4 hours. The flavor of the marinade was virtually nonexistant. The beef itself was delicious as was the blue cheese sauce.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Dec. 24, 2003
The sauce is a good idea to accompany the meat. Use the marinade because the tang is a nice contrast to the rich sauce. I notice many reviewers said the meat was too weel done. I thought the time on this looked long. I heated to 400 degrees and turned it down as soon as the meat went in the oven cooking for only 30 minutes total - I used a meat thermometer and for rare you want 130 degrees farenheit.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Nov. 29, 2003
The blue cheese sauce is great. I marinated t-bone steaks and grilled them in place of using the tenderloin.
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Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Nov. 4, 2003
Excellent! I tried this for the first time for a dinner with my in-laws. The blue cheese sauce is to die for! I admit it could be used on other meats too. The tenderloin came out a bit more done than I wanted it, but it was still great! (admittedly I had it in the oven on warm for about 30 minutes because my in-laws hadn't arrived yet) My husband is not much of a blue cheese lover(I am a blue cheese fan, btw!), but he really liked the sauce, it wasn't too overpoweringly blue cheesy. I used Maytag Blue and it was awesome! I will definitely make this again and again!
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Cooking Level: Intermediate

Home Town: Skokie, Illinois, USA
Living In: Streamwood, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Oct. 28, 2003
I only made the blue cheese sauce and put it on top of a NY Strip Steak which I grilled with just salt and pepper. Yummy!! I made half the recipe which was more than enough for two medium sized steaks. Next time I will add extra blue cheese to the sauce since I love blue cheese..
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Oct. 23, 2003
This was amazing! I got rave reviews from a family dinner where everyone is a great cook!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Sep. 24, 2003
The meat was a little more well done than our family likes. Those non-blue cheese lovers thought the sauce was too strong.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Sep. 15, 2003
The sauce recipe ought to be printed separately in Side Dish. I did not make the meat, but the sauce was great on baked potato.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Aug. 11, 2003
I'm not a cook. . .AT ALL, but this was the best filet ever. I spent a lot on the meat, but it was worth it. The sauce is unbelievable.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jun. 19, 2003
This sauce tastes incredible with any type of meat, but it definitely goes great with a nice, juicy tenderloin.
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