BEEF TENDERLOIN WITH BLUE CHEESE SAUCE

Ingredients

• 2 tbsp olive oil
• 2 cloves garlic, crushed
• 1 tsp freshly ground four peppercorn blend
• 1 tsp paprika
• 1 tsp oregano, crumbled
• 1 tsp thyme, crumbled
• 1/2 tsp salt
• 1/4 tsp cayenne pepper
• 2 lb (1 kg) beef tenderloin roast
• Blue Cheese Sauce*

Directions

1. To prepare marinade, combine oil, garlic, peppercorn blend, paprika, oregano, thyme, salt and cayenne pepper in a heavy zip-lock plastic bag. Add beef tenderloin and squeeze bag to coat beef with marinade. Seal bag and place on a plate. Refrigerate for at least 1 hour or up to 24 hours.
2. Preheat natural gas barbecue on medium heat for 10 - 15 minutes.
3. Remove tenderloin from marinade and pat dry; discard marinade. Grill tenderloin, turning occasionally, to desired doneness, about 30 - 35 minutes. Let stand 5 minutes before carving. Serve with Blue Cheese Sauce.

Ingredients

• 1/2 cup crumbled blue cheese
• 1/4 cup salted butter, softened
• 3/4 cup dry white wine
• 2 tsp dried green peppercorns, crushed
• 1/2 cup whipping cream
• 2 tsp chopped fresh parsley

Yield: Makes about 1 cup.

Directions

1. Cream together blue cheese and butter in a small bowl; set aside.
2. Combine wine and peppercorns in a small non-reactive saucepan. Bring to a boil over medium heat; boil until mixture is reduced to about 2 tbsp . Add cream and return to a boil; reduce heat and simmer until mixture is reduced by half.
3. Reduce heat to very low. Gradually whisk in cheese mixture until blended. Stir in parsley. Serve warm.