This is an expensive cut of meat, so it deserves a decadent gravy to go alongside. The tanginess of the blue cheese and the richness of the wine make a great combination worthy of such an extravagant roast.
Prep 10 min Cook 1- 1 1/2 hours Makes 7+ servings
Ingredients:
7 lb beef tenderloin
2 Tbsp cup of kosher salt
1/2 cup of butter, room temperature
2 sprigs of fresh rosemary, chopped
4 sprigs of fresh thyme, chopped
2 Tbsp of black pepper
1 Tbsp of flour
2 cups of beef broth
1/2 cup of ruby port wine
1 cup of crumbled blue cheese
Take the beef tenderloin out of the fridge and bring to room temperature. (This can take 30 minutes to an hour.) Trim the silvery skin off the meat with a small, flexible knife.
Preheat oven to 425 degrees.
In a small bowl, mix together butter, herbs, salt and black pepper. Rub the paste all over the beef tenderloin. Place the tenderloin on a roasting rack in a large pan.
Cook for approximately 45 minutes to an hour or until the tenderloin registers 125 degrees for medium rare. Remove from the pan and set on a carving board. Tent the meat with foil and let it sit for 30 more minutes. (The temperature of the meat will continue to rise- up to 10 degrees- while the meat sits.)
Meanwhile, reserve about 2 tablespoons of the juices from the roasting pan and transfer to a saucepan. Over low heat, whisk in flour and gradually add port wine. Continue to mix until the gravy starts to bubble. Gradually add the broth and continue to cook for another 2 minutes. Crumble in blue cheese and stir until the gravy has thickened and begins to bubble again. Remove from heat. Pour into a gravy boat and serve with beef.