Beef Tenderloin Steaks with Creamy Blue Cheese Sauce is an elegant, flavorful holiday meal. Tender, juicy steaks are cooked to perfection and topped with a creamy blue cheese sauce. Pair this with your favorite salad and crusty bread for the perfect meal.
BEEF TENDERLOIN STEAKS WITH CREAMY BLUE CHEESE SAUCE
The holidays are here and I couldn’t be more excited.
This holiday season might look different for many Ohio families but no matter how you celebrate with loved ones, make beef, like these Beef Tenderloin Steaks with Creamy Blue Cheese Sauce, the center of your holiday feast!
What’s on your holiday wish list this year?
According to Beef. It’s What’s For Dinner, the top three cuts of beef most Americans have on their holiday feast wish list include: prime rib, tenderloin roast and strip roast.
Today’s recipe is a nice holiday recipe because the tenderloin steaks are tender, juicy and flavorful.
WHAT INGREDIENTS ARE IN THIS TENDERLOIN STEAK RECIPE?
BEEF TENDERLOINS STEAKS: Beef tenderloin steaks, or filet mignon, is one of my favorite cuts of steaks. It is a tender cut of beef which I love.
And when you dress this up with the creamy blue cheese sauce it is so darn good. The cut can be thicker than some of the other cuts and it works great if you want to grill or cook it in the oven.
OLIVE OIL: I used olive oil in a simple marinade. It isn’t necessary to marinade this cut of steak but I like to just to add a bit more flavor.
WORCESTERSHIRE SAUCE: This adds flavor to both the steak marinade and the blue cheese sauce.
GARLIC: I am a lover of garlic. I added minced garlic to the marinade for the steak but also added some whole garlic cloves to the skillet when cooking the steak.
SPICES AND HERBS: Spices and herbs are a big part of my cooking.
With steak you don’t need a lot of spices and herbs because steak tastes great with just a sprinkle of salt and pepper but I do like to add spices and herbs from time to time. This recipe uses rosemary and thyme along with Italian seasoning.
BLUE CHEESE: I am a huge fan of blue cheese. I know people either love it or hate it but for me it works so well with steak. There is something about the creaminess with the steak that pairs so nicely.
HOW DO YOU COOK BEEF TENDERLOIN?
There are a variety of ways that you can cook your beef tenderloin steaks. My two favorite ways to cook beef tenderloin is on the grill or in the oven.
You can also cook the beef fillets in a skillet but I find with the thicker tenderloin steaks it takes longer to cook in a skillet.
COOK PROPERLY: Keep friends and family healthy this holiday season by ensuring your beef dinner is properly cooked before serving. Use this handy guide and a meat thermometer to determine when your beef is fully cooked.
Just remember: Beef should always be cooked to an internal temperature of at least 145°F.
OVEN ROASTING: Oven roasting is a go-to cooking method during the holidays because it generally uses a lower temperature over a longer period, allowing you to “set it and forget it”.
Refer to this oven roasting cooking chart for timing guidelines and other helpful tips.
RESTING THE BEEF: Once the roast is removed from the oven, transfer it to a carving tray or cutting board, then cover it loosely with aluminum foil (this is called tenting) and let it rest.
Larger roasts need more time to rest, often up to 15–20 minutes. Use that resting time to make an au jus from the beef drippings!
BEEF FARMING FACTS
- Did you know that 97 percent of beef farms are family-owned and operated? Meet one of Ohio’s 17,000 beef farming families at www.OhioBeef.org! I had the opportunity to meet some of these families and I can tell you firsthand they have such passion and commitment to their animals and their business.
- America’s beef farming industry has one of the smallest carbon footprints in the world, 10 to 50 times lower than some other nations. Ohio beef farmers are committed to protecting and preserving the environment for future generations by using environmentally friendly farming practices. I really appreciate that they think about their environment when it comes to raising their cattle and with their farming practices.
- As fourth-generation Ohio beef farmers, the Stickel family has a rich history in producing nutritious beef for families across the state and nation. Watch this short video to learn about the Stickels’ commitments to using sustainable farming practices to produce safe, responsibly raised beef.
BEST SIDE DISHES TO SERVE WITH STEAK
- 4 beef Tenderloin Steaks, cut 1 inch thick (about 1 pound)
- 1/2 cup olive oil
- 1/4 cup Worcestershire sauce
- 4 garlic cloves, minced
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried rosemary
- 1/2 cup heavy cream
- 3 ounces blue cheese crumbled
- 1 teaspoon Worcestershire sauce
- Dash or salt and pepper
- Garnish with fresh blue cheese, thyme and rosemary
In a small bowl combine the olive oil, Worcestershire sauce, minced garlic, salt, pepper, thyme, Italian seasoning and rosemary. Mix well. Set aside.
In a large ziploack bag add the beef tenderloin steak. Pour the marinade over the steaks.
Refrigerate for 2 hours to allow the marinade to soak into the steak.
When you are ready to cook the beef pull it out of the refrigerator and set on the counter to come to room temperature.
Preheat the oven to 350 degrees F. Heat a non-stick skillet over medium heat. Sear the steaks in the skillet for 2 minutes on one side.
Turn the steaks over and move the skillet to the oven. Cook the steaks in the oven for 13-15 minutes, turning halfway. Remove steaks from oven when internal temperature reaches 135°F for medium rare; 145°F for medium doneness.
While the steaks cooks start the sauce. Heat the cream in a small pot over medium-low heat. Warm for about 2-3 minutes. Add the blue cheese in and continue to stir until the blue cheese is mostly melted. Add the Worcestershire sauce, salt and pepper to the blue cheese sauce and continue to whisk until the sauce is thick and creamy.
Remove steaks from the skillet and tent loosely with aluminum foil. Let stand for 10 minutes. Serve with the blue cheese sauce, fresh rosemary and thyme.
Today’s post is sponsored by the Ohio Beef Council. As always, opinions are 100% my own.