Preheat oven to 425 degrees. Rub salt all over tenderloin.
A bright herb butter with blue cheese adds gusto to this premium cut of beef. It's a refreshing change from traditional sauce.
Servings and Ingredients
|2 tsp. kosher salt|
|2 lbs. center-cut beef tenderloin roast, trimmed|
|⅓ c. Hy-Vee peppercorn medly, freshly cracked|
|3 tbsp. Hy-Vee Select extra virgin olive oil|
|1 sprig(s) fresh rosemary, or fresh thyme|
|2 clove(s) garlic, thinly sliced|
|Blue Cheese Butter|
|½ c. Hy-Vee unsalted butter, softened|
|⅓ c. artisan blue cheese, softened|
|1 tbsp. Fresh Italian parsley, finely chopped|
Things To Grab
- Fine-mesh strainer
- Extra-large skillet
- Shallow roasting pan
- Ovenproof meat thermometer
- Aluminum foil
- Small bowl
Sift cracked peppercorns through a fine-mesh strainer; discard finer particles. Sprinkle remaining cracked peppers on a work surface. Roll tenderloin in peppercorns to coat, using hands to press peppercorns evenly into meat.
Heat oil in an extra-large skillet over medium-high heat. Place coated tenderloin, rosemary, and garlic in skillet. Quickly brown meat on all sides, turning as needed. Spoon oil over meat several times.
Place tenderloin on a rack in a shallow roasting pan. Insert an ovenproof meat thermometer into center of tenderloin. Roast, uncovered, for 35 to 40 minutes or until meat thermometer reaches 130 degrees. Remove meat from oven, cover meat with foil; let stand for 15 minutes before serving (temperature of meat will rise to 140 degrees during standing).
Prepare Blue Cheese Butter: Combine butter, blue cheese, and fresh parsley in a small bowl. Mix well to combine.
Cut meat into slices and serve with Blue Cheese Butter.
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 80mg
- Sodium: 570mg
- Total Carbohydrates: 0g
- Protein: 23g