Bleu Cheese Tenderloin Tail Recipe

Preheat and season

Remove the tenderloin tail from the refrigerator 20–30 minutes before cooking to come toward room temperature. Pat dry with paper towels. Season all sides evenly with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.

Sear

Heat a large cast-iron skillet over high heat until shimmering. Add 1 tablespoon olive oil. When the oil is just smoking, add the tenderloin tail and sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2 minutes.

Finish in pan

Reduce heat to medium. Add 1 tablespoon unsalted butter, the smashed garlic clove and 2 thyme sprigs. Tilt the pan and spoon the melted butter and pan juices over the meat (baste) for 1–2 minutes. Continue cooking and basting until the internal temperature reaches 125°F (52°C) for medium-rare (about 4–6 more minutes depending on thickness).

Rest and slice

Transfer the tenderloin to a cutting board and tent loosely with foil. Rest 6–8 minutes before slicing into 1/2-inch medallions to keep juices.

Make bleu cheese drizzle

While the meat rests, combine 1/2 cup bleu cheese crumbles and 2 tablespoons heavy cream in a small saucepan over low heat. Stir gently until the cheese softens and the mixture is smooth but still pourable, about 2–3 minutes. Stir in 1 teaspoon softened butter to give a glossy sheen. Keep warm on the lowest heat, stirring occasionally. If too thick, add up to 1 teaspoon more cream.

Apply to meat

When plated, spoon or lightly drizzle the warm bleu cheese sauce over the sliced tenderloin medallions and sprinkle a few additional crumbles on top for texture.

Boil potatoes

Place 1 pound baby Yukon Gold potatoes in a medium saucepan and cover with cold salted water by 1 inch. Bring to a boil over high heat, then reduce to a simmer and cook until tender when pierced with a fork, about 12–15 minutes. Drain well.

Smash and crisp

Preheat oven to 425°F (220°C). On a baking sheet lined with parchment, arrange the drained potatoes and gently press each with the bottom of a glass or a potato masher to flatten to roughly 1/2-inch thickness. Drizzle with 1 tablespoon olive oil and dot with 1 tablespoon unsalted butter. Sprinkle 3/4 teaspoon salt and 1/4 teaspoon black pepper evenly. Roast until crisp and golden at the edges, 18–22 minutes, flipping once halfway.

Finish and garnish

Remove from oven and transfer to warm plate. Scatter 1 tablespoon chopped chives over the smashed potatoes before serving.

Prepare and grill

Toss 1/2 pound trimmed asparagus with 1 teaspoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Heat a grill pan or outdoor grill to medium-high. Grill asparagus in a single layer, turning occasionally, until tender-crisp with char marks, about 4–6 minutes depending on thickness.

Finish

Remove from grill and, if using, squeeze the lemon wedge over the asparagus for brightness.

On each plate (serves 4), place a portion of smashed potatoes, arrange a small bunch of grilled asparagus to the side, and fan 3–4 slices of the rested bleu cheese-topped tenderloin tail beside the potatoes. Drizzle extra bleu cheese sauce over the meat as desired and sprinkle a few extra bleu crumbles and microgreens or chopped parsley for garnish. Serve immediately.