Reviewed: Jun. 15, 2003

I made this recipe for a dinner party and it was wonderful. Lot's of reviewers said that they didn't use the marinade recipe (just the blue cheese sauce), but the marinade was EXCELLENT. I cooked a 6lb. tenderloin roast from Sam's Club and doubled the marinade. I let it sit in the marinade for 3 hours before roasting. It was perfect. I also cut the roast in half to help ensure more even cooking. Not everyone tried the sauce, but those that did LOVED it.

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LargeMarge...NOT!

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Reviewed: May 30, 2003

I used the blue cheese sauce on roast beef that I made, it was delicius!!!! Not too overpowering. I had left over sauce that I used the next day as a dip and on a baked potato....SO GOOD!!

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KAT20NJ

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Reviewed: May 11, 2003

I made the sauce only and it was wonderful! We served it over seasoned ribeyes. Everyone loved it. Great alternative to steak sauce.

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EMTSMG

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Cooper City, Florida, USA

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Reviewed: Mar. 17, 2003

Like a lot of other reviewers, I didn't make the tenderloin, but I made the sauce. It was delicious! I made a London broil using another five-star allrecipes marinade, then sliced the meat thin and arranged it on a bed of mashed potatoes. Then some of the blue cheese sauce! Delicious. I will make this again for company. One thing I would do differently is NOT serve any other light colored sauce-like condiments at the same meal, such as salad dressing. Perhaps it is the appearance of the sauce or something, but it just seemed wrong to have just eaten something else that looked the same but tasted so different. Call me nuts, but that is my suggestion.

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AmandaB

Cooking Level: Expert

Home Town: Torrance, California, USA

Living In: Dallas, Texas, USA

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Reviewed: Mar. 16, 2003

I used the sauce on filets and it tasted very good. I added more blue cheese because my husband loves the taste!

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LINDSMAC

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Reviewed: Mar. 2, 2003

Oh goodness, I have found a new weakness-the blue cheese sauce that is posted here is absolutely incredible-creamy and flavorful but not overpowering. Tenderloin was $15.99 a pound the other day-yikes. So, we settled with sirloins and they were fine-I am convinced that sauce would make anything taste good! I doubled the recipe for the sauce, we used it on some asparagus and it was wonderful. It also works as a great dip-I had some late last night with pretzels and it was delicious. Thanks for sharing such a great recipe-this one is a definite keeper!

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JENMI

Cooking Level: Intermediate

Living In: Erie, Pennsylvania, USA

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Reviewed: Feb. 25, 2003

Delicious! My husband and teen loved it. I made this with a beef rump roast since tenderloin is out of our budget. I increased the garlic in the marinade to 4 cloves since we are garlic fanatics, used Merlot for the red wine, and increased the marinating time to about 3-4 hours for a less tender cut. I cooked the rump roast in a shallow pan at 325 for about 1/2 hour per pound for medium rare. Next time I think I will try a London Broil, and cook it using the tendeloin method described in this recipe. The sauce is outstanding, a wonderful blend of flavors, and the blue cheese taste isn't overpowering. We enjoyed the extra sauce on our baked potatoes. Thanks for a keeper.

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JSCHUKRAFT

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Reviewed: Feb. 18, 2003

This is an unbelievable recipe!!! So quick and easy too. Tenderloin is a bit expensive for a dinner for two so I used 1 1/2 in sirloin steaks an did the recipe the same!!! What a perfect Valentines day dinner!!! My husband is a picky eater and this definately got him to clear his plate. Five stars!!!

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SY75ISME

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Reviewed: Feb. 17, 2003

I made this for Valentine's Day and it turned out so amazing! The sauce is w/o a doubt the best I've ever had to compliment the meat! Will definately use this again!!

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MCHAMBERS2

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Reviewed: Feb. 3, 2003

Cooked filets out on the grill (did not use marinade( and made just the sauce to use over the steaks! EXCELLENT a real winner thanx!!!!!!!

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KCHOME

Cooking Level: Expert

Home Town: Springfield, Missouri, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Jan. 7, 2003

I cooked this out on the grill, and it was delicious! The sauce is the best blue cheese sauce I've ever had, and it's all so easy!

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SPORTZCHIK16

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Reviewed: Dec. 27, 2002

I made a different beef tenderloin recipe, but this blue cheese sauce and everyone LOVED the sauce. I kept it warm by putting it in a silver gravy boat, and it did not get too thick. It is a great compliment to the beef.

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IHAVE2BOYS

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Dec. 3, 2002

I made this for my father's 60th birthday dinner and got rave reviews. We all love beef and blue cheese, so the combination was perfect! I had a 6 lb tenderloin. I baked it without stringing it, as I wanted some parts more well done than the middle, as we had a pregnant woman and at least one person who liked their meat well done. That worked out perfectly! I served fresh roasted aparagus and roasted garlic mashed potatoes with it.

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SKWEGER

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Reviewed: Sep. 14, 2002

THANK YOU so much for this wonderful recipe! I made this for a party of 12. I was in awe of how it turned out-fab presentation!! I felt like I created a tavern on the green original. One note-do be very careful and WATCH the internal temp closely!! Remove from oven when it's 140 for medium-which was my goal. The temp will go up (for me it went 8 degrees more) while the tenderloin "rests" 10-15min prior to slicing and serving. It came out PERFECT-so juicy and flavorful!! I did put the garlic- in small chunks from the marinade on top of the tenderloin prior to putting it in the oven. Everyone raved! This is my new fav guest/dinner party menu item .....the only downside is the price of beef tenderloin ($13.99/lb) or we'd have this more often and not just special occasions. The cheese sauce was great-but it gets thick once it cools....I'd suggest to keep it in one of the thermal gravy type servers if you have it avail.

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DOLEHMOM

Cooking Level: Expert

Home Town: Lakewood, Ohio, USA

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Reviewed: Aug. 5, 2002

The blue cheese sauce was great, I've made just that and poured it over burgers and chicken. I was not too impressed with the tenderloin.

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Paulette

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Reviewed: Jun. 29, 2002

I use this Blue Cheese sauce on bugers and tenderloin it is great. It is fast and easy so what more could you ask for. I made it for my daughters baptism and all 50+ people loved it. This is definately one of my favorites

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GUZIEWICZ

Cooking Level: Intermediate

Home Town: Racine, Wisconsin, USA

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Reviewed: Jun. 4, 2002

Delicious and easy! Thank you!

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VICTORIA_DAISIE

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Reviewed: May 21, 2002

Wonderful recipe, I marinated the meat overnight which made it delightfuly tender. Will make this one again and again. Thank you!!

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HELEN23

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Reviewed: May 7, 2002

Excellent! I served for company and it was a big hit.

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CC

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Reviewed: Apr. 10, 2002

I am always looking for new ways to prepare beef tenderloiin. The sauce was incredible and I have also used it on grilled ribeyes. The second time I made the sauce, it was a bit salty but that was due to the brand of blue cheese. I always serve the sauce on the side. Tremendous flavor.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Blue Cheese Beef Tenderloin

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