Beef Tenderloin With Roquefort-mascarpone Sauce

Total Time: 1 hr 35 mins Preparation Time: 1 hr Cook Time: 35 mins

Ingredients

• Servings: 8
• 2 tablespoons salt
• 2 tablespoons fresh ground black pepper
• 1/4 teaspoon chili powder
• 1/8 teaspoon garlic powder
• cayenne pepper (2 pinches)
• 1 (4 -5 lb) whole beef tenderloin
• 2 tablespoons extra virgin olive oil
• 1 tablespoon butter
• 2 shallots, minced
• 2 tablespoons port wine
• 1/2 cup mascarpone
• 3/4 cup crumbled roquefort cheese
• salt, to taste

Recipe

• 1 preheat oven to 450°.
• 2 in a small bowl, mix together the salt, pepper, chili powder, garlic powder, and cayenne pepper; set aside.
• 3 cut away and discard all the excess sinews and skin from the beef.
• 4 tuck the ends under so that the beef is of uniform diameter.
• 5 tie at 3-inch intervals with kitchen twine to hold the meat together.
• 6 massage the oil into meat; rub the salt mixture onto the beef.
• 7 fill a serving platter with hot water to heat; discard the water and dry when ready to use.
• 8 place tenderloin on a rack in a shallow roasting pan; transfer to the oven and roast for 25-35 minutes, until the internal temperature is 125° for rare, 135° for medium-rare, and 140° for medium.
• 9 make roquefort-mascarpone sauce: melt butter in a small skillet; add in shallots; cook over low heat until the shallots are softened but not browned, about 3-4 minutes.
• 10 add in port and continue cooking until the liquid is reduced to half its original volume.
• 11 remove from heat and set aside to cool.
• 12 mix the mascarpone and roquefort together in a small bowl until well combined; add the shallots and port; mix well; add salt to taste.
• 13 remove beef from the oven when meat reaches the desired temperature, remove the twine, and transfer the meat to the serving platter.
• 14 pour the pan juices over the meat and then spread the roquefort-mascarpone sauce over the beef.
• 15 cover meat with a tent made of foil; let stand for 15 minutes before serving.
• 16 to serve, slice the meat about ½ inch thick; serve the slices of meat with some of the melted sauce drizzled on top; serve immediately.