Beef with Blue Cheese Dollop and Red Wine Rosemary Reduction

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Beef with Blue Cheese Dollop and  Red Wine Rosemary Reduction

Beef with Blue Cheese Dollop and Red Wine Rosemary Reduction
1 (2 to 2½- lb.) Raley's Beef tenderloin roast California Raised USDA Choice, prepared according to your favorite recipe, reserving the pan drippings
Blue Cheese Dollop
1/2 cup mascarpone cheese (in our Deli)
1/2 cup Raley's Crumbled Blue Cheese
1/2 tbsp. fresh parsley chopped
1/2 tsp. pepper freshly ground
Red Wine Rosemary Reduction
2 cups red wine
1/2 cup pan drippings from beef
(or 1/2 cup low-sodium beef stock)
1/3 cup shallots finely chopped
4 sprigs fresh rosemary
1/2 cup butter cut into pieces
Salt and freshly ground pepper to taste

Elegant and super easy, you can treat your dear ones to sophisticated flavors with very little work! Serve both toppings alongside beef – diners may opt for one or both, as they like.

Prep: 20 minutes, Cook: about 1 hour, Serves: 6 to 8 

1. Cook beef according to your favorite recipe (we’ve estimated 35 to 40 minutes at 425°F for medium-rare), reserving the pan drippings.

2. For Blue Cheese Dollop, stir together all ingredients in a small bowl. Let your guests place a small dollop on each roast slice. (Makes 1 cup.)

3. For Red Wine Rosemary Reduction, bring wine, pan drippings, shallots and rosemary to a boil in a medium saucepan. Cook for 20 minutes or until reduced to about 1/2 cup. Remove rosemary and whisk in butter until melted. Season to taste with salt and pepper; Have guests spoon warm sauce over roast slices. (Makes 1 cup.)


Wine Suggestion
Sterling Cabernet Sauvignon
Nutritional Information:
Nutrition per serving (280 g): 530 calories, 39 g protein, 35 g total fat (19 g sat., 0 g trans), 4 g carbohydrate, 0 g fiber, 1 g sugar,175 mg cholesterol, 370 mg sodium, 12 points


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