Best 11 Beef Tenderloin Steaks With Bleu Cheese And Bacon Recipes

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Indulge in a culinary masterpiece with our Beef Tenderloin Steaks with Bleu Cheese and Bacon recipe. This dish tantalizes the taste buds with its tender and juicy beef tenderloin steaks, perfectly complemented by the richness of bleu cheese and the smoky flavor of bacon. Each bite offers a harmonious blend of flavors that will leave you craving for more.

The article also features a delightful Bacon Wrapped Beef Tenderloin recipe, where succulent beef tenderloin is wrapped in crispy bacon, creating a delightful combination of textures and flavors. For a more classic experience, the Grilled Beef Tenderloin Steaks with Red Wine Sauce recipe offers a timeless elegance, with tender steaks seared to perfection and bathed in a rich and flavorful red wine sauce.

If you're looking for a quick and easy option, the Pan Seared Beef Tenderloin Steaks with Garlic Butter recipe is perfect for a weeknight meal. The steaks are seared until golden brown and then basted in a savory garlic butter sauce, resulting in a simple yet satisfying dish.

And for those who prefer a more exotic twist, the Beef Tenderloin Steaks with Chimichurri Sauce recipe introduces a vibrant and herbaceous South American flavor. The chimichurri sauce, made with fresh herbs, garlic, and olive oil, adds a zesty touch to the tender beef steaks.

No matter your preference, these recipes showcase the versatility and deliciousness of beef tenderloin steaks. Whether you're hosting a special occasion dinner or simply craving a delectable meal, these recipes are sure to impress.

Here are our top 11 tried and tested recipes!

BEEF TENDERLOIN STEAKS WITH BLUE CHEESE TOPPING



Beef Tenderloin Steaks with Blue Cheese Topping image

Try a steakhouse classic at home. Garlic-rubbed Beef Tenderloin Steaks are topped with creamy blue cheese.

Provided by BIWFD

Categories     Entrée

Time 25m

Yield Makes 4 servings

Number Of Ingredients 9

4 beef Tenderloin Steaks, cut 1 inch thick (about 1 pound)
1 large clove garlic, halved
1/2 teaspoon salt
2 teaspoons chopped fresh parsley leaves
2 tablespoons cream cheese
4 teaspoons crumbled blue cheese
4 teaspoons plain yogurt
2 teaspoons minced onion
Dash ground white pepper

Steps:

  • Combine topping ingredients in small bowl. Rub beef Tenderloin Seaks with garlic.
  • Place steaks on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once. One to two minutes before steaks are done, top evenly with topping.
  • Season with salt; sprinkle with parsley.

Nutrition Facts : Calories 210

BACON WRAPPED BEEF TENDERLOIN STEAKS WITH SPINACH AND CHEESE CAKES



Bacon Wrapped Beef Tenderloin Steaks with Spinach and Cheese Cakes image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 18

2 packages frozen chopped spinach, 10 ounces each
3 tablespoons extra-virgin olive oil, 1 for onion, 2 tablespoons to fry cakes
1 small onion, chopped
1/2 cup Italian bread crumbs, 3 handfuls
1/3 cup grated Parmigiano-Reggiano, 2 handfuls
1 egg, beaten
1/4 teaspoon freshly grated nutmeg, eyeball it
Coarse salt and freshly ground pepper
4 thin slices bacon, look for packaged bacon marked "Center Cut" in packaged meats case
4 beef tenderloin steaks, 1 1/2 inches thick
Coarse salt and cracked black pepper, season to your tastes
2 tablespoons butter, divided
1 tablespoon all-purpose flour
1/2 cup dry red wine
1/2 cup beef stock, available on soup aisle
4 small Roma tomatoes
Extra-virgin oil, for drizzling
2 tablespoons chopped or snipped fresh chives

Steps:

  • Defrost spinach in microwave. Wring spinach dry by nesting in kitchen towel and twisting towel over garbage bowl or sink until spinach has given off all of its liquid. Place spinach in a medium mixing bowl. Heat a nonstick skillet over medium heat, add oil and onion and saute the onion until soft, 5 minutes. Add onion to spinach in bowl and return pan to stove top. Turn off heat.
  • Add remaining ingredients to spinach: bread crumbs, cheese, egg, nutmeg, salt and pepper. Combine mixture with a fork, then form into 3-inch patties. Set aside.
  • Line bacon up on meat-safe cutting board a few inches apart. Preheat a second skillet over high heat. Reheat the spinach cakes skillet over medium high heat. Season steaks with salt and pepper and set on bacon slices in the center of each slice. Wrap bacon over steaks. Place seam side down in pan and cook 2 minutes on each side. Add 2 tablespoons oil to spinach cakes pan and set cakes in to cook. Work in 2 batches if necessary. Cook cakes 3 minutes on each side.
  • Reduce heat to medium under steaks after the first 2 minutes on each side. Cook meat another 6 to 10 minutes, turning occasionally, for medium rare to medium well doneness.
  • Remove meat from the pan and let it rest. Add 1 tablespoon of the butter and flour and cook together 1 minute. Whisk in wine and deglaze pan. Whisk in broth and thicken sauce 1 minute. Add remaining tablespoon butter and remove skillet from heat.
  • Quarter tomatoes lengthwise.
  • To serve, set the spinach cakes and steaks beside each other on 2/3 of serving plates and pour sauce evenly over steaks. Scatter a quartered tomato next to spinach cakes on each plate. Drizzle tomatoes with oil, season with salt and pepper and top with chopped chives. Serve plates immediately.

BACON WRAPPED BEEF TENDERLOIN



Bacon Wrapped Beef Tenderloin image

Provided by Guy Fieri

Categories     main-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 13

1 pound thin sliced applewood smoked bacon
One 4-pound beef tenderloin
2 teaspoons kosher salt
1 tablespoon freshly cracked black pepper
Canola oil
2 cloves garlic, minced
1 large shallot, minced
1/4 cup drained green peppercorns in brine
1/2 cup whiskey, such as Jack Daniel's
1 cup low-sodium beef stock
1/2 cup heavy cream
4 tablespoons unsalted butter, chilled and cut into pieces
Kosher salt

Steps:

  • For the tenderloin: Begin by placing a large sheet of plastic wrap on a clean bench top (use 2 overlapping sheets if you have to). In the center of the plastic, lay the bacon slices vertically, slightly overlapping one another, working from left to right. Sprinkle the tenderloin with the salt and pepper. Place the beef tenderloin horizontally across the strips of bacon (along the bottom of the rectangle of bacon). Roll up the plastic and bacon around the beef so it is wrapped tightly and evenly. Twist the ends of plastic to tighten and form the meat into an even log shape. Place in the refrigerator to firm up for 1 hour so the bacon sticks to the beef and the roast retains its nice even shape.
  • Preheat the oven to 375 degrees F.
  • Set a large cast-iron pan (or roaster) over high heat and coat lightly with canola oil. Remove the beef from the fridge and discard the plastic. Place the roast seam-side down in the pan and brown on all four sides, 4 to 5 minutes per side. When completely browned, place the whole pan in the oven and roast for about 30 minutes (an instant-read thermometer should register 135 degrees F for medium-rare). When done, remove from the oven and transfer the roast to a platter to rest before slicing into 1/2-inch-thick slices.
  • For the peppercorn sauce: Set the pan used for the beef over medium heat. Discard all but 2 to 3 tablespoons of fat from the pan, and then add the garlic and shallots. Season with some salt and saute until caramelized, 2 to 3 minutes. Then add the green peppercorns. Mix well, and then remove the pan from the heat and carefully add the whiskey (you can flambe if you like here by igniting the alcohol in the pan). Return the pan to the heat and cook down until just about all the liquid has reduced before adding the beef stock and heavy cream. Bring to a simmer and cook to allow flavors to meld, 2 to 3 minutes. Remove from the heat and add the cold butter cubes, swirling as they dissolve. Taste and, if needed, season with more salt. Serve with the slices of bacon wrapped tenderloin.

BLEU CHEESE CRUSTED FILET MIGNON



Bleu Cheese Crusted Filet Mignon image

Provided by Sandra Lee

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons bleu cheese crumbles (recommended: Treasure Cove)
1/4 cup plain bread crumbs
2 teaspoons fines herbs (recommended: Spice Islands)
1/2 teaspoon olive oil, plus 1 tablespoon
4 (6-ounce) filet mignon steaks
Salt and freshly ground black pepper, for seasoning, plus 1/2 teaspoon black pepper
1/2 cup cognac
1 cup organic beef stock (recommended: Swanson)
1 teaspoon crushed garlic (recommended: Christopher)
1/4 cup frozen chopped onion (recommended: Ore-Ida)

Steps:

  • Preheat oven to 400 degrees F. Line a baking sheet with foil; set aside.
  • In a small mixing bowl, combine bleu cheese, bread crumbs, herbs, and 1/2 teaspoon of olive oil; set aside.
  • Add 1 tablespoon olive oil to a large saute pan and heat over medium-high heat. Season steaks with salt and pepper and to add pan, but do not crowd. Sear 1 to 2 minutes per side just to brown. Remove pan from heat and transfer steaks onto prepared baking sheet.
  • Top each steak with 1/4 of blue cheese mixture. Finish cooking steaks in preheated oven for 4 minutes for medium-rare, 6 minutes for medium, and 8 minutes for well done.
  • Return pan to stove and deglaze with cognac by scraping bits from bottom of pan. Add remaining ingredients and bring to a boil over high heat. Reduce liquid by half.
  • Serve steaks hot with sauce.

BEEF STEAKS WITH BLUE CHEESE



Beef Steaks with Blue Cheese image

My guests often ask for this winning recipe and are surprised at how simple it is to prepare.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 6

2 beef tenderloin steaks (1-1/2 inches thick and 8 ounces each)
2 ounces blue cheese, crumbled
2 tablespoons butter, softened
2 slices white bread, crusts removed and cut into cubes
1 tablespoon olive oil
2 tablespoons grated Parmesan cheese

Steps:

  • Place meat on broiler pan. Broil 4-6 in. from the heat for 5-8 minutes on each side or until meat is browned and cooked to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a bowl, combine the blue cheese and butter; set aside. In a skillet, saute bread cubes in oil until golden brown. Sprinkle with Parmesan cheese. Top steaks with blue cheese mixture and sprinkle with croutons; broil 1 minute longer or until cheese is slightly melted.

Nutrition Facts : Calories 686 calories, Fat 42g fat (20g saturated fat), Cholesterol 155mg cholesterol, Sodium 649mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 58g protein.

BEEF TENDERLOIN STEAKS WITH BLEU CHEESE AND BACON



Beef Tenderloin Steaks With Bleu Cheese and Bacon image

This is another one of those recipes that only looks like a fancy pants dinner. This cannot be easier. The tastes combine to make one great steak. Who could resist tenderloin with bacon AND cheese? Vegetarians, please close your eyes. I am not exactly sure on the grilling times, please let me know how long it took.

Provided by LilPinkieJ

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

4 beef tenderloin steaks
1 tablespoon garlic, chopped
1 teaspoon salt
1 teaspoon black pepper
3 ounces cream cheese, softened
1/2 cup blue cheese, crumbled
salt and pepper
1 tablespoon flat leaf parsley, chopped
4 slices bacon, cooked and crumbled

Steps:

  • Rub beef steaks with garlic. Season with salt and pepper. Broil or grill to your liking. I prefer medium rare, but it's up to you.
  • In a bowl, combine cream cheese, bleu cheese, salt and pepper, and parsley.
  • On the plate, top steaks immediately with cheese topping and bacon. Serve.

Nutrition Facts : Calories 242.4, Fat 22.5, SaturatedFat 11.2, Cholesterol 51.5, Sodium 1069.6, Carbohydrate 2.2, Fiber 0.2, Sugar 0.2, Protein 8.1

BLEU CHEESE BEEF TENDERLOIN



Bleu Cheese Beef Tenderloin image

If you like bleu cheese...you should love this easy meal. Prep time is the length of time to let the meat marinade as well as to create the final sauce. (This is a copykat with a few adjustments but for the life of me I don't know where I got it)!

Provided by Rise3834

Categories     Roast Beef

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 8

3 -4 lbs beef tenderloin
1/2 cup teriyaki sauce
1/2 cup red wine
4 cloves garlic (chopped or minced)
4 ounces blue cheese, crumbled
1/2 cup mayonnaise
2/3 cup sour cream
1 1/2 teaspoons Worcestershire sauce

Steps:

  • Place beef in a shallow dish.
  • Combine, teriyaki sauce, red wine& garlic.
  • Pour mixture over beef and allow to marinate for at least 30 minutes turning at least once.
  • Place tenderloin on broiler pan and cook in preheated oven at 450 degrees for 15 minutes.
  • Reduce heat to 375 degrees and cook for 30 to 40 minutes longer (or to desired doneness... I like mid-rare so I do 20 minutes depending on the thickness of the cut).
  • Allow to set for appx 10 minutes before slicing keeping in mind it will continue to cook as it sets.
  • In a saucepan over low heat, combine the bleu cheese, mayo, sour cream and worcestershire sauce.
  • Stir until smooth and creamy and serve over the sliced tenderloin.
  • When I made this, I saved the marinade, minced some garlic and added a little more of each ingredient (especially the garlic).
  • I then put it in a saucepan with a sprig of rosemary and small red potatoes and let them simmer while the meal cooked.
  • As always, garlic and bleu cheese can be overpowering for some (not me mind you... never have enough*LOL) but you can indeed adjust these to taste.

BLUE CHEESE BEEF TENDERLOIN



Blue Cheese Beef Tenderloin image

This is a recipe for whole beef tenderloin baked and topped with a blue cheese sauce.

Provided by J MILLER

Categories     Main Dish Recipes     Roast Recipes

Time 1h30m

Yield 8

Number Of Ingredients 8

1 (3 pound) whole beef tenderloin
½ cup teriyaki sauce
½ cup red wine
2 cloves garlic, chopped
4 ounces blue cheese, crumbled
⅓ cup mayonnaise
⅔ cup sour cream
1 ½ teaspoons Worcestershire sauce

Steps:

  • Place beef in a shallow dish. Combine teriyaki sauce, red wine and garlic; pour over beef. Allow beef to marinate in refrigerator for 30 minutes.
  • Preheat oven to 450 degrees F (230 degrees C).
  • Place tenderloin on broiler pan, and cook in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C), and cook for 30 to 40 more minutes, or to desired doneness. Allow to set for 10 minutes before slicing.
  • In a saucepan over low heat, combine blue cheese, mayonnaise, sour cream and Worcestershire sauce. Stir until smooth; serve over sliced tenderloin.

Nutrition Facts : Calories 669.4 calories, Carbohydrate 5.1 g, Cholesterol 143.5 mg, Fat 54.6 g, Protein 35.1 g, SaturatedFat 22.1 g, Sodium 1042.8 mg, Sugar 2.9 g

BLACKENED STEAK BITES WITH BLUE CHEESE SAUCE



Blackened Steak Bites with Blue Cheese Sauce image

This recipe is similar to an appetizer served at my favorite Italian restaurant. It is a nice change from the usual appetizers and always gets rave reviews! I have used tenderloin in the past, but have found that a good quality top sirloin works very well and is less expensive. Bernaise sauce is a good alternative if you don't like blue cheese.

Provided by amym

Categories     Appetizers and Snacks     Meat and Poultry     Beef

Time 20m

Yield 8

Number Of Ingredients 9

1 ½ pounds beef top sirloin, trimmed and cut into bite-size pieces
2 tablespoons blackened seasoning (such as Chef Paul Prudhomme's® Blackened Steak Magic®), or more to taste
2 tablespoons vegetable oil
1 (3 ounce) package cream cheese
3 tablespoons evaporated milk
8 ounces blue cheese crumbles
½ teaspoon garlic powder
¼ teaspoon ground white pepper
¼ teaspoon cayenne pepper

Steps:

  • Season sirloin with blackened seasoning to coat on all sides.
  • Heat oil in a cast-iron skillet on an outdoor grill until the oil is smoking. Cook steak bites in hot oil in small batches, reheating oil between batches, until slightly crusty, 1 to 2 minutes per side.
  • Stir cream cheese and evaporated milk together in a saucepan over low heat to melt the cream cheese. Whisk blue cheese crumbles, garlic powder, white pepper, and cayenne pepper into the cream cheese mixture; simmer, stirring frequently, until the blue cheese melts into a smooth sauce, 2 to 3 minutes. Serve blue cheese sauce with the beef bites.

Nutrition Facts : Calories 288.4 calories, Carbohydrate 2.6 g, Cholesterol 71.6 mg, Fat 20.7 g, Fiber 0.2 g, Protein 22.3 g, SaturatedFat 10.3 g, Sodium 820 mg, Sugar 0.8 g

BLUE CHEESE-CRUSTED SIRLOIN STEAKS



Blue Cheese-Crusted Sirloin Steaks image

My wife adores this steak-and me when I fix it for her. She thinks it's the ideal dish for Friday night after a long workweek. -Michael Rouse, Minot, North Dakota

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

2 tablespoons butter, divided
1 medium onion, chopped
1/3 cup crumbled blue cheese
2 tablespoons soft bread crumbs
1 beef top sirloin steak (1 inch thick and 1-1/2 pounds)
3/4 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat broiler. In a large broil-safe skillet, heat 1 tablespoon butter over medium heat; saute onion until tender. Transfer to a bowl; stir in cheese and bread crumbs., Cut steak into 4 pieces; sprinkle with salt and pepper. In same pan, heat remaining butter over medium heat; cook steaks until desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 4-5 minutes per side. , Spread onion mixture over steaks. Broil 4-6 in. from heat until lightly browned, 2-3 minutes.

Nutrition Facts : Calories 326 calories, Fat 16g fat (8g saturated fat), Cholesterol 92mg cholesterol, Sodium 726mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 39g protein.

BACON-WRAPPED BEEF TENDERLOIN



Bacon-Wrapped Beef Tenderloin image

A very tasty piece of beef tenderloin wrapped in bacon.

Provided by Bren

Categories     Beef Tenderloin

Time 7h10m

Yield 10

Number Of Ingredients 8

1 (2.5 pound) center-cut beef tenderloin roast, trimmed
¼ cup finely chopped fresh rosemary leaves
3 tablespoons finely chopped fresh thyme
4 cloves garlic, minced
½ teaspoon salt
½ teaspoon coarsely ground black pepper
1 ½ pounds thick-cut bacon
2 tablespoons vegetable oil

Steps:

  • Trim beef tenderloin to a thickness of 2 1/2 inches.
  • Combine rosemary, thyme, garlic, salt, and pepper in a small bowl. Rub and press mixture evenly over all sides of the beef.
  • Place a long sheet of plastic wrap on a work surface. Arrange bacon slices crosswise on the wrap, slightly overlapping each piece to form a rectangle. Place the seasoned tenderloin over the bacon slices. Wrap the bacon slices up around the beef and secure with toothpicks. Wrap tightly in plastic wrap and refrigerate for 6 to 8 hours.
  • Preheat the oven to 400 degrees F (200 degrees C). Remove beef from the refrigerator; remove and discard plastic wrap.
  • Heat oil in a roasting pan over 2 burners set to medium heat. Place beef, seam-side down, in the roasting pan. Cook until bacon begins to brown, turning to brown on all sides, 5 to 7 minutes.
  • Transfer the roasting pan to the preheated oven. Roast, uncovered, until firm and reddish-pink and juicy in the center, 30 to 35 minutes, or until desired doneness.
  • Transfer beef, seam-side down, to a platter. Remove toothpicks and let stand for 10 minutes before slicing.

Nutrition Facts : Calories 368 calories, Carbohydrate 1.1 g, Cholesterol 114.3 mg, Fat 21.1 g, Fiber 0.2 g, Protein 40.8 g, SaturatedFat 6.9 g, Sodium 701.2 mg

Tips:

1. Choosing the Right Beef Tenderloin: Opt for a well-marbled tenderloin for a juicy and flavorful steak. 2. Seasoning Perfectly: Use a combination of salt, pepper, garlic powder, and onion powder for a classic flavor profile. Experiment with other seasonings like herbs or spices to suit your taste. 3. Achieving the Ideal Sear: Heat your skillet or grill to a high temperature before adding the steaks. Sear for a short time on each side to create a beautiful crust while preserving the tender interior. 4. Monitoring Doneness: Use a meat thermometer to accurately measure the internal temperature of the steaks. Medium-rare is recommended for a tender and juicy texture. 5. Resting the Steaks: Allow the steaks to rest for a few minutes before slicing and serving. This helps redistribute the juices, resulting in a more succulent steak.

Conclusion:

With careful selection of ingredients and attention to technique, these beef tenderloin steaks with bleu cheese and bacon offer an unforgettable dining experience. The tender and flavorful steaks, complemented by the rich and tangy bleu cheese sauce, crispy bacon, and sautéed mushrooms, create a harmonious symphony of flavors. Whether you're hosting a special occasion dinner or simply seeking a luxurious meal, this recipe is sure to impress your guests. Remember to follow the tips provided to achieve perfectly cooked steaks and a delectable sauce that will leave everyone craving for more. So, indulge in this culinary delight and enjoy the exquisite taste of beef tenderloin steaks elevated with bleu cheese and bacon.

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