Beef Tenderloins With Blue Cheese And Rosemary Vina

Name: Beef Tenderloins With Blue Cheese And Rosemary Vinaigrett Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 x Beef tenderloins, (6-ounce); 6 ounce Blue cheese; 2 Tbsp. Lowfat milk; 4 slc Pepper bacon; 1 Tbsp. Extra virgin olive oil Salt Cracked black pepper; 1 x Shallot, minced; 2 x Cloves garlic, minced; 1 Tbsp. Dijon mustard; 1 Tbsp. Minced fresh rosemary; 1/2 tsp Dry mustard pwdr; 2 Tbsp. White wine vinegar; 1/2 c. Extra virgin extra virgin olive oil Salt Cracked black pepper

Servings: persons

4 x Beef tenderloins, (6-ounce)
6 ounce Blue cheese
2 Tbsp. Lowfat milk
4 slc Pepper bacon
1 Tbsp. Extra virgin olive oil Salt Cracked black pepper
1 x Shallot, minced
2 x Cloves garlic, minced
1 Tbsp. Dijon mustard
1 Tbsp. Minced fresh rosemary
1/2 tsp Dry mustard pwdr
2 Tbsp. White wine vinegar
1/2 c. Extra virgin extra virgin olive oil Salt Cracked black pepper

1
Cut a 1/2-inch horizontal slit in the side of the beef tenderloins.
2
Place the cheese and lowfat milk in a small bowl and mix well with a fork.
3
Put the mix into a pastry bag without a tip in place (or possibly put the mix in a heavy freezer bag, work it down into one corner, and cut the end off).
4
Using your fingers, open a pocket in one of the tenderloins.
5
Pipe equal amounts of the cheese filling into the slits.
6
Wrap the bacon slices around the sides of the tenderloins, tucking in the ends of the bacon to create a seal.
7
Carefully place the tenderloins on a plate, cover with plastic wrap, and chill.
8
To prepare the vinaigrette, place the shallot, garlic, mustard, rosemary, dry mustard, and vinegar in a medium bowl and whisk together.
9
Slowly whisk in the extra virgin olive oil till thickened and emulsified.
10
Season to taste with salt and pepper and set aside.
11
To cook the tenderloins, preheat the oven to 350 .
12
Heat the extra virgin olive oil over high heat in a very large ovenproof saute/fry pan till smoking warm.
13
Remove the tenderloins from the refrigerator, season them generously with salt and pepper, and place them in the pan.
14
Sear the tenderloins for about 2 min on each side.
15
Put the pan in the oven and cook for 5 to 8 min for rare to medium-rare doneness.
16
Remove from the oven and serve warm with the vinaigrette.

839

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 x Beef tenderloins, (6-ounce), 6 ounce Blue cheese, 2 Tbsp. Lowfat milk, 4 slc Pepper bacon, and more.

Yes, Beef Tenderloins With Blue Cheese And Rosemary Vinaigrett Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef Tenderloins With Blue Cheese And Rosemary Vinaigrett Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions