Tested till perfect Blue Cheese and Peppercorn Tenderloins
Blue Cheese and Peppercorn Tenderloins
Photography by Matthew Kimura

Blue Cheese and Peppercorn Tenderloins

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: February 2009

Recipe3 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 2


  • 1 tbsp 1tbspblack peppercornblack peppercorns
  • 1 1minced clove of garlic
  • 1 tbsp 1tbspDijon mustard
  • 1 tbsp 1tbspolive oil
  • 2 2beef tenderloin grilling steakbeef tenderloin grilling steaks, about 6 oz/175 g each
  • 1 pinch 1pinchsalt
  • 2 tbsp 2tbspblue cheese, crumbled
To change the number of servings, enter the number, then press "calculate". or reset


Place peppercorns in resealable plastic bag. Using flat side of mallet or heavy saucepan, crush peppercorns; place in small bowl. Mix in garlic, mustard and oil. Spread around edge of each tenderloin.

In heavy skillet or on covered greased grill, cook steaks over high heat, turning once, until desired doneness, about 10 minutes for medium-rare. Sprinkle with salt.

Transfer to warmed platter; sprinkle with blue cheese. Tent with foil and let stand for 5 minutes before serving.

Nutritional Information Per serving: about

cal 332 pro 39g total fat 17g sat. fat 6g
carb 3g fibre 1g chol 86mg sodium 295mg

% RDI:

calcium 7 iron 38 vit A 2 vit C 2
folate 5
All rights reserved. TVA Group Inc. 2015