This is a Christmas dinner favorite in our house. Enjoy with a glass of Liberty Vineyards Barrel-Select Noiret or Rufus Red.

Ingredients

  • Tenderloin - 1/4 cup butter
  • Tenderloin - 1/2 teaspoon coarsely ground black pepper
  • Tenderloin - 2 cloves minced fresh garlic
  • Tenderloin - 2 to 3 pounds beef tenderloin
  • Sauce - 2 tablespoons butter
  • Sauce - 4 ounces crumbled blue cheese
  • Sauce - 1 cup chicken broth
  • Sauce - 1/4 cup liberty vineyards rufus red wine
  • Sauce - 8 ounces sliced fresh mushrooms
  • Sauce - 1/4 cup chopped walnuts, toasted
  • Sauce - 1/2 cup pine nuts, toasted
  • Sauce - 3 or 4 thinly-sliced green onions

Steps

  • 1
    Preheat oven to 400° F. In skillet melt 1/4 cup butter; stir in pepper and minced garlic.
  • 2
    Cook tenderloin in skillet over medium heat until browned on all sides (7 to 9 minutes). Remove tenderloin from skillet and place in 13" x 9" baking pan. Reserve pan juices and browned particles from skillet.
  • 3
    Bake tenderloin for 35 to 50 minutes or until meat thermometer reaches desired temperature (140° for rare, 160° for medium, 170° for well.) Let rest before carving.
  • 4
    While the tenderloin is cooking, prepare the sauce. Melt 2 tbsp. butter in the skillet with reserved pan juices and reserved browned particles until sizzling.
  • 5
    Stir in blue cheese and cook over medium heat, stirring occasionally, until cheese is melted (4 to 5 minutes).
  • 6
    Stir in chicken broth and wine, add mushrooms. Continue cooking, stirring occasionally, until mushrooms are tender (5 to 6 min.).
  • 7
    Stir in remaining sauce ingredients. Serve over carved tenderloin. Serve with a glass of Liberty Vineyards Barrel-Select Noiret or Rufus Red.

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