Skip to main content New<> this month
Get the Allrecipes magazine
Blue Cheese Beef Tenderloin
February 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.

  1. 308 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars