Blue Cheese Tenderloin Steaks Recipes

Steps:

• Place beef in a shallow dish. Combine teriyaki sauce, red wine and garlic; pour over beef. Allow beef to marinate in refrigerator for 30 minutes.
• Preheat oven to 450 degrees F (230 degrees C).
• Place tenderloin on broiler pan, and cook in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C), and cook for 30 to 40 more minutes, or to desired doneness. Allow to set for 10 minutes before slicing.
• In a saucepan over low heat, combine blue cheese, mayonnaise, sour cream and Worcestershire sauce. Stir until smooth; serve over sliced tenderloin.

Steps:

• Place meat on broiler pan. Broil 4-6 in. from the heat for 5-8 minutes on each side or until meat is browned and cooked to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a bowl, combine the blue cheese and butter; set aside. In a skillet, saute bread cubes in oil until golden brown. Sprinkle with Parmesan cheese. Top steaks with blue cheese mixture and sprinkle with croutons; broil 1 minute longer or until cheese is slightly melted.

Steps:

• Combine cream cheese, blue cheese, yogurt, onion and pepper.
• Set aside.
• Rub each side of steaks with cut surface of garlic.
• Place steaks on rack in broiler pan so surface of meat is 2-3 inches from heat source.
• Broil 5-6 minutes.
• Season with 1/4 tsp.
• salt.
• Turn and broil 3-4 minutes.
• Season with remaining salt.
• Top each steak with an equal amount of the cheese mixture.
• Broil an additional 1-2 minutes.
• Garnish with chopped parsley.

Steps:

• Place beef in a shallow dish.
• Combine, teriyaki sauce, red wine& garlic.
• Pour mixture over beef and allow to marinate for at least 30 minutes turning at least once.
• Place tenderloin on broiler pan and cook in preheated oven at 450 degrees for 15 minutes.
• Reduce heat to 375 degrees and cook for 30 to 40 minutes longer (or to desired doneness... I like mid-rare so I do 20 minutes depending on the thickness of the cut).
• Allow to set for appx 10 minutes before slicing keeping in mind it will continue to cook as it sets.
• In a saucepan over low heat, combine the bleu cheese, mayo, sour cream and worcestershire sauce.
• Stir until smooth and creamy and serve over the sliced tenderloin.
• When I made this, I saved the marinade, minced some garlic and added a little more of each ingredient (especially the garlic).
• I then put it in a saucepan with a sprig of rosemary and small red potatoes and let them simmer while the meal cooked.
• As always, garlic and bleu cheese can be overpowering for some (not me mind you... never have enough*LOL) but you can indeed adjust these to taste.

Steps:

• If desired, tie tenderloin with bakers twine. In a shallow dish, combine soy sauce and Worcestershire sauce; add the beef and turn to coat. Cover; refrigerate for 2 hours, turning occasionally., Drain beef, discarding marinade. Rub the beef with garlic and pepper; place in a shallow roasting pan. Add broth to the pan. Bake, uncovered, at 425° for 45-55 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes and remove twine before slicing., Meanwhile, in a small saucepan, saute mushrooms in butter until tender. Add garlic; cook 1 minute longer. Add the cheese, Worcestershire sauce and caraway seeds; cook and stir over low heat until cheese is melted. Stir in onions; heat through. Serve sauce with beef.