By Grocery List Plus Editorial Staff | Published on October 3, 2026
Serves 4
1036 cal · 90 min
Beef Tenderloin with Cherry Tomatoes, Shallots and Maytag Blue Cheese
Recipe GLPR3bd3df8950dbb4
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Average rating: 3.8 (1)
A sophisticated French-inspired main course featuring a perfectly seared beef tenderloin accompanied by roasted cherry tomatoes and shallots, finished with tangy Maytag blue cheese and red wine reduction. This elegant dish combines tender beef, sweet caramelized vegetables, and creamy blue cheese for a restaurant-quality meal.
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Ingredients
3½ tbsp Extra-virgin olive oil
1½ lb Medium shallots, peeled
4 sprigs Fresh thyme sprigs
Salt
Freshly ground black pepper
2 lb Center-cut beef tenderloin
2 tbsp Vegetable oil
1 cup Dry red wine
2 pints Cherry tomatoes, halved
4 oz Maytag blue cheese, crumbled
Directions
Preheat your oven to 400°F. Pat the beef tenderloin dry with paper towels and season generously on all sides with salt and freshly ground black pepper.
Heat the vegetable oil in a large, heavy-bottomed oven-safe skillet over medium-high heat until it shimmers. Sear the beef tenderloin for 2 to 3 minutes on each side until a golden brown crust forms. Transfer the seared beef to a plate and set aside.
In the same skillet, add the extra-virgin olive oil and reduce heat to medium. Add the peeled shallots and sauté, stirring occasionally, for 5 to 7 minutes until they begin to color on the outside.
Pour in the dry red wine, scraping up any browned bits from the bottom of the skillet. Add the thyme sprigs and season with salt and pepper to taste.
Return the seared beef tenderloin to the skillet, positioning it on top of the shallots. Transfer the entire skillet to the preheated 400°F oven and roast for 20 to 25 minutes until the internal temperature of the beef reaches 145°F for medium-rare.
Remove the skillet from the oven and carefully add the halved cherry tomatoes around the beef and shallots. Return to the oven for 5 to 8 minutes until the tomatoes are warmed through and begin to soften.
Remove the skillet from the oven and transfer the beef tenderloin to a cutting board to rest for 5 minutes. Meanwhile, remove and discard the thyme sprigs from the vegetable mixture.
Slice the rested beef tenderloin into 1/2-inch thick slices. Arrange the slices on a serving platter or individual plates, surrounding them with the roasted shallots and cherry tomatoes along with the pan juices.
Top each portion with crumbled Maytag blue cheese and serve immediately, drizzling any remaining pan juices over the dish.
Comments
Beef tenderloin is available everywhere in Charlotte, but the stated 90-minute time misses active prep and resting: expect 105 to 110 minutes. The real cost driver is the meat itself—tenderloin runs $24 to $28 a pound at Harris Teeter or Food Lion, and a 1.5-pound roast for four servings lands you at $36 to $42 for protein alone, making this a special-occasion dish rather than weeknight cooking. Maytag blue cheese is not a routine Charlotte stock item; you will need to stop at Harris Teeter's specialty counter or a dedicated cheese shop, which means budget time and a second errand. The upside is that it feeds four, uses pan techniques that are honest and straightforward, and leftovers reheat decently if sliced thin.
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