Beef Tenderloin with Pickled Onions

Beef tenderloin recipe blue cheese

We love grilled meats but without outdoor space of our own to house a barbeque we’ve had to get creative with preparing and serving steak at home. This beef tenderloin recipe is so easy and hands-off it leaves you with plenty of time to finish prepping your side dishes or mingle with your guests. I’ve served this dish both as an appetizer for a cocktail party or as a main dish at this autumn-inspired dinner party.

Serves 6.

3 lbs filet mignon trimmed and tied
olive oil
salt and pepper
1 red onion, thinly sliced
2 cups apple cider vinegar
2 tbsp sugar
8 oz good blue cheese

Wine Pairing: Murrieta’s Well The Spur 2013

1. Preheat oven to 350 degrees.

2. Rub tenderloin with olive oil, salt and pepper and place in a roasting pan. Roast in the oven for approximately 40 minutes until the meat thermometer reads 125 degrees for a medium-rare steak. Remove from oven and let rest for 30 minutes on the counter.

3. Meanwhile combine sliced onion, vinegar and sugar in a bowl and cover. Let sit for 10 minutes and drain once the onions have turned from purple to a bright pink.

4. Cut tenderloin into thin slices and arrange on a platter. Sprinkle with pickled onions and crumbled blue cheese. Serve slightly warm or at room temperature.

xx, SF

Photos by Stacie Flinner for


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