Blue Cheese Beef Roll Recipes
BLUE CHEESE BEEF TENDERLOIN
This is a recipe for whole beef tenderloin baked and topped with a blue cheese sauce.
Provided by J MILLER
Categories Main Dish Recipes Roast Recipes
Time 1h30m
Yield 8
Number Of Ingredients 8
Steps:
- 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.
- Preheat oven to 450 degrees F (230 degrees C).
- Place tenderloin on broiler pan, and cook in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C), and cook for 30 to 40 more minutes, or to desired doneness. Allow to set for 10 minutes before slicing.
- In a saucepan over low heat, combine blue cheese, mayonnaise, sour cream and Worcestershire sauce. Stir until smooth; serve over sliced tenderloin.
Nutrition Facts : Calories 669.4 calories, Carbohydrate 5.1 g, Cholesterol 143.5 mg, Fat 54.6 g, Protein 35.1 g, SaturatedFat 22.1 g, Sodium 1042.8 mg, Sugar 2.9 g
BLUE CHEESE AND BEEF ROLL-UPS
Make and share this Blue Cheese and Beef Roll-Ups recipe from Food.com.
Provided by invictus
Categories Roast Beef
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine mayonnaise, blue cheese, horseradish, and 1/8 teaspoon black pepper in a small bowl; cover and refrigerate 30 minutes.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle steak with salt and remaining 1/8 teaspoon pepper. Add steak to pan; sauté 4 minutes or until desired degree of doneness. Let stand 5 minutes; cut into 1-inch pieces.
- Combine the lettuce, tomatoes, and onion in a bowl. Spread about 2 tablespoons mayonnaise mixture evenly over each tortilla. Divide steak and lettuce mixture evenly among tortillas; roll up.
Nutrition Facts : Calories 450.4, Fat 21.6, SaturatedFat 6.3, Cholesterol 45.7, Sodium 757.6, Carbohydrate 45.2, Fiber 3.8, Sugar 3.7, Protein 18.8
ROAST BEEF AND BLUE CHEESE ROLL-UP
Provided by Food Network Kitchen
Time 50m
Yield 16 rolls
Number Of Ingredients 7
Steps:
- Cream the butter and cheese with a fork in a medium bowl until evenly mixed together.
- Lay the roast beef slices on a flat surface to make 16 rectangles, each about 5 by 8 inches. Depending on the size of the slices, it may be necessary to combine them, overlapping slightly along the sides. Season the meat with salt and pepper. Spread 2 teaspoons of the cheese mixture along the short end of the beef rectangle. Strip the leaves from a watercress sprig and scatter the leaves over the cheese, and then top with a few pieces of both red and yellow peppers. Roll the beef, enclosing the butter and vegetables, and continue rolling into a tight cylinder. Wrap snugly in plastic wrap. Repeat with the remaining ingredients. Refrigerate until chilled, at least 30 minutes.
- To serve, trim the ends and halve the rolls, crosswise.
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