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November 28, 2011

Blue Cheese Sauce for Beef Tenderloin Recipe | Holiday Party Recipe

Blue Cheese Cream Sauce
with Beef Tenderloin

A decadent Blue Cheese sauce is a great way to make your sliced Beef Tenderloin (get the recipe here!) special for a Holiday Party.  I'm not a huge Blue Cheese person, but I LOVE this sauce.  It is based on a Barefoot Contessa recipe - you won't believe how simple it is!

3 cups of heavy cream
1/2 cup of blue cheese, crumbled
1/4 cup of parmesan cheese, grated
1 teaspoon of sea salt
1 teaspoon of pepper
2 tablespoons of parsley, minced

In a heavy saucepan, heat cream on medium-high heat until it is boiling.  Boil for 15-20 minutes until it has thickened enough to coat the back of a spoon.  Remove from heat.  Stir in blue cheese, parmesan, salt, pepper & parsley.  Serve warm.

Boil the cream until it has thickened.  You can tell it is thick enough when it coats the back of the spoon.

Crumble the blue cheese and grate parmesan cheese. 

I made a small batch, and poured the cream over the cheese to melt it - it worked beautifully.


  1. Can this be made ahead at all?

  2. I had plenty of leftover sauce after serving this with steaks on Sunday, so I made mussels in a butter, garlic, and white wine broth, and then I combined the two sauces to thin it out. It was delicious and came out tasting a lot like my favorite dish at Aixois, their mussels in Roquefort. Great recipe!


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