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Chef Jamie Roraback’s recipe for grilled beef tenderloin with blue cheese, horseradish and chive butter will melt in your mouth! This cut of beef is on the pricier side and worth every penny if you follow these directions from Chef Jamie of Lincoln Culinary Institute in preparation.

Be sure to use your meat thermometer to ensure that the meat is cooked exactly how your guests prefer it. This recipe is not the most common one for grilling on the Fourth of July, but it’s definitely a memorable one for your foodie friends.  It’s fairly simple to prepare, but the ingredients make it a step above an ordinary steak thrown on the grill.

Happy grilling and enjoy the longer, laid-back summer days with a drink in hand paired with great company and great food!

Grilled Beef Tenderloin Ingredients:

• 4        Tbsp.   Unsalted Butter-softened
• 1        Tbsp. Blue Cheese-crumbled finely
• 2        Tbsp. Fresh Chives or Scallions-chopped finely
• 2        tsp. Dijon Mustard
• 4        5-0z.  Beef Tenderloin Medallions-5 oz. each
• 1        Tbsp. Vegetable Oil
• Salt and Black Pepper to Taste

To make the flavored butter, combine the butter, blue cheese, chives, mustard and stir together with a rubber spatula, seasoning to taste with salt and black pepper. Place in refrigerator to firm up.

Meanwhile, heat grill on high heat. Pat the beef medallions dry with paper towels, and brush both sides lightly with vegetable oil. Season each side with salt and pepper just before cooking.

Place beef on the preheated, clean, and lightly oiled grill. Grill for about 4 minutes on each side for rare.  Check temperature at the direct center with an instant read thermometer. Look for 120ºf for rare, 125 for medium-rare, 130 for medium, 135 for medium well, and 140 for well.

Let meat rest off the grill for about 5 minutes to continue to cook and allow juices to settle. Serve with a small spoonful of the compound butter on top as a simple sauce. Enjoy!