When friends come over for dinner, I like to serve something a bit indulgent and memorable. Beef tenderloin is one of my favorite cuts: tender, flavorful and elegant when cooked to medium. Recently I made Beef Tenderloin Tips with Blue Cheese Sauce for guests. The dish is impressive, yet surprisingly quick and easy to prepare. The tenderloin tips are seasoned and seared, then finished with a warm, creamy blue cheese sauce that elevates the meal.
This recipe comes together fast. I even started cooking after my friends arrived and had it ready in minutes. After seasoning and browning the beef, the sauce takes only a short time on the stove. I served the tenderloin tips with a bright summer chopped salad and herb-roasted corn on the cob. It’s become one of my favorite recent dinners and I plan to make it again soon.
recipe adapted from America’s Test Kitchen
Ingredients:
- 1 1/2 pounds beef tenderloin tips, cut into 1-inch pieces
- Salt and pepper, to taste
- Steak seasoning, to taste
- 3 tablespoons vegetable oil
- 2 shallots, halved and thinly sliced
- 1/2 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 1/2 cup crumbled blue cheese (Danish blue works well)
- 2 tablespoons minced fresh chives
Instructions:
Pat the tenderloin tips dry with paper towels. Season evenly with salt, pepper and your preferred steak seasoning. Heat 1 tablespoon of the oil in a large skillet over medium-high heat until it is just smoking. Add the steak tips in a single layer and cook, turning occasionally, until they are browned on all sides and cooked to your desired doneness. Transfer the meat to a platter and tent loosely with foil to keep warm.
Add the remaining 2 tablespoons of oil to the empty skillet. Add the sliced shallots and a pinch of salt, and cook until the shallots are softened and fragrant. Pour in the chicken broth and the heavy cream, and add any accumulated juices from the resting steak. Bring the mixture to a simmer, scraping the bottom of the pan to release any browned bits, and let it reduce slightly until the sauce is lightly thickened.
Remove the skillet from the heat and whisk in the crumbled blue cheese until melted and incorporated. Stir in the minced chives, taste and adjust seasoning if needed. Spoon the warm blue cheese sauce over the tenderloin tips and serve immediately.
Serving suggestions: Pair this dish with a crisp summer salad, roasted or grilled vegetables, or herb-roasted corn on the cob. The rich blue cheese sauce complements simple sides that add color and freshness to the plate.