GRILLED TENDERLOIN WITH BLUE CHEESE-WALNUT BUTTER
12 ounces blue cheese, crumbled (about 2 2/3 cups)
8 tablespoons (1 stick) butter, room temperature
4 tablespoons chopped fresh Italian parsley
2-1/2 tablespoons dried rosemary, finely crumbled
1/2 cup chopped toasted walnuts (about 2 ounces)
18 large garlic cloves, peeled
1-1/2 tablespoons salt
1-1/2 tablespoon ground black pepper
1 Beef Tenderloin
Combine cheese, butter, parsley and 1-1/2 teaspoon rosemary in medium
bowl. Stir to blend well. Mix in walnuts. Season to taste with salt and
pepper. Transfer blue cheese butter to small bowl. (Blue cheese butter
can be prepared 2 days ahead. Cover and refrigerate. Bring butter to
room temperature before using.)
Combine 2-1/2 tablespoon rosemary, garlic, salt and pepper in
processor. Blend until mixture resembles coarse paste. Pat tenderloin
dry. Place in large baking dish. Rub on garlic paste. Cover and let
stand 1 hour at room temperature.
Prepare barbecue (high heat). Grill tenderloin to desired doneness,
about 40 minutes (outside of tenderloin will get crispy... even black).
Transfer tenderloin to platter and let stand 5 minutes. Cut into steaks.
Top each portion with a spoonful of blue cheese butter and serve.
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