My foolproof recipe for Roasted Whole Beef Tenderloin with Onion Blue Cheese Sauce will make a truly impressive main dish for your Christmas dinner or other holiday gatherings. Pair it with your favorite side dishes, and you will have a meal fit for royalty.

Beef tenderloins are prized for their tenderness, and though expensive, their buttery texture and sublime beefy flavor make it a genuinely dazzling gourmet entree. The Onion Blue Cheese Sauce complements the bold beef flavor, and preparation couldn't be easier.

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1 whole beef tenderloin (four to six pounds - ask your butcher to trim and tie it for you)

2 tablespoons unsalted butter (softened, at room temperature)

1 tablespoon coarsely ground black pepper

Take the meat out of the refrigerator 30-45 minutes before you plan to cook it to allow it to come to room temperature.

Preheat the oven to 425 degrees F.

Place the beef on a wire rack on a foil-lined baking sheet with sides. Dry the meat with paper towels.

Use your hands and spread the butter all over the tenderloin.

Sprinkle evenly with salt, pepper, and garlic powder.

Roast in the oven for approximately 22 minutes (120-130 degrees) for rare, 25 minutes (130-140 degrees) for medium-rare, and 30 minutes (140-150 degrees) for medium.

Use an instant-read digital meat thermometer inserted in the thickest part of the tenderloin to test for doneness. How long it takes to come up to temperature depends on several factors, including the tenderloin's size. Keep in mind that after your meat is removed from the oven, the internal temperature will continue to rise while it rests. So, be sure to remove it from the oven when it is five to 10 degrees below your desired doneness temperature. The tenderloin's temperature will continue to rise while it rests due to carry-over cooking.

While the tenderloin is roasting, melt four tablespoons of butter in a medium-size saucepan over medium heat. Add minced onions and cook until lightly browned and softened. This will take about eight minutes.

Add the cream, a dash of salt and pepper, and the Worcestershire sauce. Let it come to a boil.

Remove the sauce from the heat, use an immersion blender, and blend until smooth. Then add the blue cheese. Stir together until the cheese is melted. Taste and add more seasonings, if necessary.

When you remove the meat from the oven, cover lightly with foil. Allow the beef to rest for a minimum of 20 minutes before slicing and serving with the Onion Blue Cheese Sauce.

Sharon Rigsby is the blogger behind Grits and Pinecones, a cooking, and hospitality blog. Check out all of her recipes at gritsandpinecones.com.

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