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Photo of Beef fillet with blue cheese and chive butter by WW

Beef fillet with blue cheese and chive butter

Total Time
1 hr 5 min
40 min
25 min
A flavoured butter is a smart alternative to sauce when cooking for a crowd. Blue cheese has a strong bite to it, but is softened when combined with chives and mustard for this butter. Served with peppered beef, there will be definite explosion of amazing flavour!


Green shallot(s)

2 individual, thinly sliced


2 clove(s), crushed

Fresh chives

2 tbs, chopped

Beef fillet (tenderloin), raw

960 g, (buy 1.2 kg)

Olive oil

2 tbs


2 tsp

Blue vein cheese

80 g, crumbled

Reduced fat oil spread

40 g

Dijon mustard

1 tsp


800 g, Kipfler, halved


  1. Tie beef with kitchen string at 3cm intervals. Rub with half the oil. Sprinkle with cracked pepper and season with salt.
  2. Combine cheese, spread, chives and mustard in a small bowl. Turn mixture onto a piece of plastic wrap and shape into an 11cm x 3cm log. Roll up plastic and twist ends together. Place in fridge for 25 minutes or until firm.
  3. Meanwhile, preheat oven to 200°C or 180°C fan-forced. Heat a large non-stick frying pan over medium-high heat. Cook beef, turning, for 3–4 minutes or until browned. Transfer to a baking tray and bake for 20–25 minutes for medium-rare or until cooked to your liking. Transfer to a plate. Cover with foil and set aside to rest for 10 minutes before slicing thickly.
  4. Meanwhile, boil, steam or microwave potatoes until tender. Drain. Heat remaining oil in same cleaned frying pan over medium-high heat. Cook potatoes, shallots and garlic, tossing gently, for 3–4 minutes until golden. Season with salt and pepper.
  5. Top beef with sliced butter and serve with potatoes.


SERVING SUGGESTION: Steamed asparagus and yellow patty pan squash.