• 1 trimmed beef tenderloin (about 4 pounds)
• salt and pepper to taste
• 3/4 teaspoon dried thyme leaves, in all
• 2½ cups crumbled blue cheese, in all 
• 1/3 cup plain dry bread crumbs
• 3 tablespoons olive oil, in all
• 1 cup port wine
• 1 cup plus 2 quarts chicken broth, in all
• 1 large onion, chopped
• 1 pound pearl barley
• 1 heaping cup dried mushrooms (about 1 ounce) cut into bite-size pieces if large
• 1 cup dry white wine
• 7 ounces prewashed baby spinach
• 1 cup coarsely grated Parmesan cheese
• 1 teaspoon cornstarch dissolved in 1 teaspoon water

Beef Tenderloin with Blue Cheese

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• 6 beef tenderloins, 6-8 oz each
• olive oil, as needed
• 2 teaspoons kosher salt
• 4 teaspoons freshly ground black pepper
• 2 tablespoons chopped fresh thyme
• 2 tablespoons butter
• 1 pound jumbo lump crab meat, picked over
• 2 tablespoons finely minced parsley
• 1 recipe Galatoire's Bernaise Sauce (click here)

Note: shown here topped with steamed asparagus.

Tenderloin with Jumbo Lump Crab

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• 1 1/2 to 2 pounds befft tenderloin, trimmed and tied
• ​3 tablespoons butter at room temperature
• ​2 18- to-20-inch French baguettes
• ​3 ounces black truffle butter at room temperature
• ​1 2-ounce chunk Parmesan cheese
• ​fresh baby arugula

Beef Tenderloin Sandwiches with Truffle Butter

• 1 3 1⁄2–5 lb. fully trimmed beef tenderloin, butt end left intact
• 2 tablespoons extra-virgin olive oil
• Kosher salt, to taste
• 3 tablespoons Dijon mustard
• 3 tablespoons cracked black peppercorns
• 2 tablespoons finely chopped fresh rosemary
• 2 tablespoons finely chopped fresh thyme
• 1 1⁄2 cups sour cream
• 3 tablespoons prepared horseradish

Note: Easy, decadent and impressive. The meat can be seasoned and refrigerated, wrapped in plastic, for up to 24 hours. Just bring it to room temperature before roasting.

 Herb Crusted Beef Tenderloin