- make this recipe
- user reviews (0)
-
3
pounds beef tenderloin roast
-
Kosher salt
-
Freshly ground black pepper
-
3
tablespoons peanut or olive oil
-
2
tablespoons snipped fresh chives
-
Crumbled Maytag blue cheese
-
For Dressing:
-
2
tablespoons refrigerated or frozen egg product, thawed
-
2
tablespoons red wine vinegar
-
2
teaspoons Dijon-style mustard
-
2
cloves garlic, minced
-
3/4
cup crumbled Maytag blue cheese (3 ounces)
-
1/4
cup canola or safflower oil
-
1/4
cup buttermilk
-
Kosher salt
-
Freshly ground black pepper
1. For Roast: Season roast with salt and pepper. In a large skillet heat peanut oil over medium-high heat. Brown roast on all sides in hot oil. Transfer to a roasting pan with a rack. Roast in 425 degree F oven about 35 minutes or until a thermometer inserted in roast registers 140 degrees F. Remove from oven; let roast stand tented with foil for 20 minutes.
2. Thinly slice roast; arrange on a platter. Stir dressing and drizzle a little on roast. Sprinkle with chives; serve remaining dressing on side sprinkled with additional crumbled blue cheese. Makes 8 to 10 servings.
3. For Dressing: In a food processor or blender, combine egg product, red wine vinegar, mustard, garlic, and 1/4 cup of the crumbled blue cheese. Cover and process to combine. With machine running, drizzle in canola oil, then drizzle in buttermilk. Transfer dressing to a bowl; stir in the remaining 1/2 cup cheese. Season to taste with salt and pepper. Cover and chill if not using immediately; let stand at room temperature 30 minutes before serving.
- Make Ahead Tip Dressing may be prepared ahead and refrigerated for 1 to 2 days.
Top Brands
