Roast Beef Tenderloin with Blue Cheese Cream

By gnikylime

Serve with steamed asparagus and twice-baked potatoes.

Ingredients

• Beef:
• 1 6-lb. fillet of beef
• 2 T. kosher salt
• 2 T. dried oregano
• 2 T. crushed black peppercorns
• Sauce:
• 1 c. heavy cream
• 1 sprig of fresh thyme
• 1/2 lb. blue cheese (try Cabrales if you can find it), crumbled
• 2 T. hard cider or sherry (I used cherry stout, and it was fantastic.)

Details

Servings 8

Preparation

Step 1

1. Dress the beef. Trim any silver skin and excess fat from the surface. Cut several lengths of kitchen twine and tie them tightly around the roast at 2-in. intervals.
2. Mix the salt, oregano, and peppercorns together in a small bowl. Rub the seasonings into the beef. Set it on a rack in a shallow roasting pan and refrigerate for at least 2 hours or, even better, overnight. Bring the beef back to room temperature for 1 hour before roasting.
3. Preheat the oven to 450F. Roast the beef until an instant-reading thermometer inserted in the thickest part of the roast registers 130F, about 7 to 8 minutes per pound, for medium rare.
4. About 30 min. before your roast is ready, start to make the sauce. Bring the cream and thyme to a simmer in a small saucepan over medium-low heat, being careful not to scorch the pan. When reduced by half, being careful not to scorch the pan. When reduced by half, add the cheese, stirring with a small whisk until all the cheese has melted and the sauce is smooth. Add the cider a little at a time, stirring, until incorporated.
5. Remove the beef from the oven and let rest for 10 minutes.
6. Remove the twine and cut the beef into 1-inch slices. Serve with the sauce on the side.