Roasted Beef Tenderloin with Bleu Cheese Butter
Serve up a beautiful holiday beef tenderloin roast with very little active time and effort on your part.
30 Min
30 minutes, not including roasting time.
493 Cal
493 calories per serving
Serves 8
Makes about 8 servings.
Overview
Serving up a delicious holiday meal is not out of reach, even if pain and fatigue from arthritis are issues for you. Beef tenderloin is often a fancy special-occasion dish but it’s also surprisingly easy. Ask your butcher to do the work for you. (Any good supermarket butcher will know what “trimmed and tied” means.) You’ll just need to smear it with a bit of olive oil, season it and pop it into the oven. An instant-read thermometer is a great way to guarantee a perfect roast.
To make this recipe by professional recipe developer Jess Thomson, who lives with lupus, you will need a roasting pan, a couple bowls and a knife for slicing the butter into rounds.
Nutrition information (per serving)*: Total Fat (28.4g); Carbohydrates (2g); Sodium (1001mg); Sugar (2g); Fiber (0g); Cholesterol (192mg); Protein (58g)
Ingredients
Tenderloin
2 tsp. kosher salt
1 Tbsp. ground pepper
1 (3 1/2-pound) beef tenderloin roast, trimmed and tied
1 Tbsp. extra-virgin olive oil
Bleu cheese butter
1/2 cup (1 stick) unsalted butter, softened
5-oz. crumbled bleu cheese
Direction
Preheat oven to 450°F.
In a small bowl, blend salt and pepper.
Place tenderloin on a rack in a roasting pan or on a high-sided baking sheet lined with foil.
Pat meat dry and rub on all sides with the olive oil, then pat seasonings on, taking care to get the bottom and sides of the tenderloin.
Let sit at room temperature for about 15 minutes.
While the meat sits, mash butter and bleu cheese together in a bowl. If you’re making it the day of the meal, serve it from the bowl.
If you’re making this in advance, dump the butter onto one end of a 12-inch-square piece of parchment or waxed paper, then roll it up, forming a log, and twist the ends to contain the butter. (It should look like a giant Tootsie Roll.) Wrap in plastic and refrigerate up to one week.
Roast beef for 40 to 50 minutes (timing will depend on the shape of your tenderloin), or until it reaches 130°F for medium-rare.
Let the roast rest 10 minutes before slicing into inch-thick rounds.
Unwrap bleu cheese butter and slice into 1/2-inch-thick discs.
Serve meat warm and pass butter as a topping.
Ingredient Tips & Benefits
Extra virgin olive oil is a great oil choice for people with arthritis. That’s because it’s high in monounsaturated fats and anti-inflammatory and antioxidant compounds. Olive oil doesn’t need to be refrigerated, but it will last longer away from heat and fluctuating temperatures and even longer in the fridge.
If you have the option, choose grass-fed butter. Butter from grass-fed cows is a great source of fatty acids, include Omega-3s. It’s also high in vitamin K2 and studies have shown that people who eat more grass-fed dairy have a lower risk of heart disease.
Beef tenderloin is “trimmed” to remove the silvery outer layer of connective tissue. It’s important to have it removed because it’s hard to cut and doesn’t taste very good. Luckily the butcher can do this step for you!
*Disclaimer: All nutritional information provided is approximate and based on USDA measurements. Actual amounts may vary based on exact ingredients used, how they are prepared and serving size.
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