Beef Tenderloin with Maytag Blue Cheese-Buttermilk Dressing
Category: Meat
Posted On 04/13/2009 10:44:57 by BobK101
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Beef Tenderloin with Maytag Blue Cheese-Buttermilk Dressing
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Ingredients:
| | 3 pounds beef tenderloin roast | | Kosher salt | | Freshly ground black pepper | | 3 Tbsp. peanut or olive oil | | 2 Tbsp. snipped fresh chives | | Crumbled Maytag blue cheese | | For Dressing: | | 2 Tbsp. refrigerated or frozen egg product, thawed | | 2 Tbsp. red wine vinegar | | 2 tsp. 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 |
Directions:
| | 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. | | | | 4. Make-Ahead Tip: Dressing may be prepared ahead and refrigerated for 1 to 2 days. |
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