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Blue Cheese Beef Tenderloin

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

By allrecipes · From Open Recipes · 8 ingredients
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Why it works: Red wine and blue cheese share more aroma than cooks usually use. They rank in the top 6% of all ingredient pairs, and 11 recipes mention both. Both carry ethyl 2-methylbutyrate, which smells fruity, apple. The science ↓

The recipe

8 servings
Prep30 min
Cook1 hr

Ingredients

Contains: egg, milk, soy, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

  1. Whisk the teriyaki sauce, red wine, chopped garlic and Worcestershire sauce in a bowl. Place the beef tenderloin in a dish, pour the marinade over it, cover and refrigerate for 30 minutes.

  2. While the beef marinates, stir the crumbled blue cheese, mayonnaise and sour cream together in a bowl until mostly smooth. Refrigerate until serving.

  3. Preheat the oven to 425°F (218°C) and set a rack in a roasting pan.

  4. Remove the beef from the marinade and discard the leftover marinade. Pat the tenderloin dry and place it on the rack.

  5. Roast for 40 to 50 minutes, until the thickest part of the beef reaches at least 145°F (63°C) on an instant-read thermometer.

  6. Transfer the beef to a cutting board, tent loosely with foil and rest for 10 minutes before slicing.

  7. Slice the beef into portions and serve with the chilled blue cheese sauce.

By allrecipes. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Red wine + blue cheesetop 6% of all pairs
    Aroma overlapstrong
    Mentioned together11 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  2. Beef + blue cheesetop 4% of all pairs
    Aroma overlapstrong
    Mentioned together75 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  3. Beef + red winetop 5% of all pairs
    Aroma overlapstrong
    Mentioned together1,017 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  4. Sauce + creamtop 6% of all pairs
    Aroma overlapmoderate
    Mentioned together4,786 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Beef + garlictop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together6,150 recipes

    Shared aroma: furaneol (caramel, strawberry).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the garlic

How well each one fits the dish's main ingredients (beef, sauce, red wine, blue cheese, cream):

  1. Celeryabout as good a flavor fit
  2. Pepperabout as good a flavor fit
  3. Garlicthe original
  4. Rosemaryabout as good a flavor fit

Fit is the average pairing score against beef, sauce, red wine, blue cheese, cream. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).