Eye Fillet with Blue Cheese Sauce

    Eye Fillet with Blue Cheese Sauce

    (304)
    9saves
    1hour35min


    290 people made this

    When you are serving a lot of people, a whole eye fillet is a great way to go. The sauce is a lovely blend of flavours and the blue cheese isn't overpowering.

    Ingredients
    Serves: 8 

    • 1.5kg whole beef eye fillet
    • 1/2 cup teriyaki sauce
    • 1/2 cup (125ml) red wine
    • 2 cloves garlic, chopped
    • 125g blue cheese, crumbled
    • 1/3 cup mayonnaise
    • 2/3 cup sour cream
    • 1 1/2 teaspoons Worcestershire sauce

    Directions
    Preparation:5min  ›  Cook:1hour  ›  Extra time:30min marinating  ›  Ready in:1hour35min 

    1. Place beef in a shallow dish. Combine teriyaki sauce, red wine and garlic; pour over beef. Allow beef to marinate in refrigerator for 30 minutes.
    2. Preheat oven to 230C.
    3. Place tenderloin on baking tray and cook in preheated oven for 15 minutes. Reduce heat to 190C and cook for 30 to 40 more minutes, or to desired doneness. Allow to rest for 10 minutes before slicing.
    4. In a saucepan over low heat combine blue cheese, mayonnaise, sour cream and Worcestershire sauce. Stir until smooth; serve over sliced tenderloin.
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    Reviews and Ratings
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    (304)

    Reviews in English (304)

    by
    110

    THANK YOU so much for this wonderful recipe! I made this for a party of 12. I was in awe of how it turned out-fab presentation!! I felt like I created a tavern on the green original. One note-do be very careful and WATCH the internal temp closely!! Remove from oven when it's 140 for medium-which was my goal. The temp will go up (for me it went 8 degrees more) while the tenderloin "rests" 10-15min prior to slicing and serving. It came out PERFECT-so juicy and flavorful!! I did put the garlic- in small chunks from the marinade on top of the tenderloin prior to putting it in the oven. Everyone raved! This is my new fav guest/dinner party menu item .....the only downside is the price of beef tenderloin ($13.99/lb) or we'd have this more often and not just special occasions. The cheese sauce was great-but it gets thick once it cools....I'd suggest to keep it in one of the thermal gravy type servers if you have it avail.  -  14 Sep 2002  (Review from Allrecipes USA and Canada)

    by
    60

    Oh My Stars! I screwed this recipe up and came away with a complete winner that has blown us away!!!!! Hubby and I were preparing our Valentines dinner, we had two strip steaks. I didn't read the recipe correctly. I halved the amounts due to just having two steaks. I did not marinate the meat, we grilled it with salt, pepper and garlic powder. I then put ALL of the ingredients together in a saucepan. The exceptions were that I used FETA cheese and used the garlic out of the jar from the produce section. I used a really good Merlot that we had with our dinner. This gave the mixture a pink appearance that was PERFECT for Valentines Day! I was worried in the beginning, but it turned out beautiful (candlelight makes us all look better - LOL!) We served this over the steaks, sauteed onions, jumbo cooked shrimp along with a baked potato that I had coated in olive oil and sea salt and then baked at 425 for one hour. We couldn't eat our salads. This needs to be submitted as its own recipe! My husband kept going "mmmmm" during the meal, LOL! *** 2/14/05 Made this again tonight for my children for Valentines Day. I only added a splash of Teriyaki sauce and 2 splashes of Worc. sauce and hubby and I liked it much better. My son went crazy over this! Delish! Thanks :-) ***Updat - Made this for Christmas Eve 2005. I made it exactly to recipe and it was DELICIOUS! Thanks so much for a wonderful recipe!  -  12 Feb 2005  (Review from Allrecipes USA and Canada)

    by
    51

    Delicious! My husband and teen loved it. I made this with a beef rump roast since tenderloin is out of our budget. I increased the garlic in the marinade to 4 cloves since we are garlic fanatics, used Merlot for the red wine, and increased the marinating time to about 3-4 hours for a less tender cut. I cooked the rump roast in a shallow pan at 325 for about 1/2 hour per pound for medium rare. Next time I think I will try a London Broil, and cook it using the tendeloin method described in this recipe. The sauce is outstanding, a wonderful blend of flavors, and the blue cheese taste isn't overpowering. We enjoyed the extra sauce on our baked potatoes. Thanks for a keeper.  -  25 Feb 2003  (Review from Allrecipes USA and Canada)

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