Print

Ina Garten Beef Tenderloin

Ina Garten Beef Tenderloin - recipe card
Print Recipe

A show-stopping beef tenderloin roasted to perfection with a garlic-herb crust, resulting in an incredibly tender and juicy interior with a richly browned, flavorful exterior. This classic preparation from Ina Garten is ideal for holidays and special dinners, delivering elegant simplicity every time.

Ingredients

Scale
  • 1 whole beef tenderloin, trimmed (about 3 lb / 1.36 kg)
  • 2 tbsp unsalted butter, softened
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme leaves
  • 1 tbsp kosher salt
  • 1 tsp freshly ground black pepper
  • 2 tbsp Dijon mustard

Instructions

  1. Remove the beef tenderloin from the refrigerator 1 hour before cooking to allow it to come to room temperature. This ensures even cooking throughout the roast, preventing a cold center when the exterior is done.
  2. Preheat the oven to 450°F (232°C). Line a rimmed baking sheet with aluminum foil for easier cleanup, then place a wire rack inside the sheet to elevate the tenderloin, allowing hot air to circulate evenly around the meat.
  3. In a small bowl, combine the softened butter, olive oil, minced garlic, chopped rosemary, and thyme leaves. Mix into a paste — the butter helps the seasonings adhere and promotes browning while the garlic and herbs infuse the meat.
  4. Pat the tenderloin dry with paper towels to remove excess moisture; this is essential for achieving a deep, even sear. Rub the entire surface of the meat with the Dijon mustard, which acts as a binder and adds a subtle tangy depth.
  5. Spread the garlic-herb paste evenly over the entire tenderloin, coating all sides. Sprinkle the kosher salt and freshly ground black pepper over the paste, pressing gently to ensure the seasoning sticks.
  6. Place the seasoned tenderloin on the wire rack set over the prepared baking sheet. Tuck the thin tail end under the roast and tie with kitchen twine at 2-inch intervals to create a uniform thickness, promoting even cooking and a more attractive shape.
  7. Roast the tenderloin in the preheated oven for 20 minutes for rare doneness (internal temperature of 120–125°F / 49–52°C). For medium-rare, roast for 25 minutes (130–135°F / 54–57°C). For medium, roast for 30 minutes (140–145°F / 60–63°C). Use an instant-read thermometer inserted into the thickest part of the roast for accuracy.
  8. Remove the tenderloin from the oven and transfer it to a cutting board. Tent loosely with aluminum foil and allow it to rest for 15 minutes — this step is crucial as it allows the juices to redistribute throughout the meat, ensuring every slice is moist and tender.
  9. After resting, remove the kitchen twine and slice the tenderloin into 1-inch thick medallions. Use a sharp carving knife and cut against the grain for the most tender pieces.
  10. Arrange the sliced tenderloin on a warm serving platter. For an elegant finish, spoon any accumulated juices from the cutting board over the slices, and serve immediately with your choice of sides such as roasted vegetables, mashed potatoes, or a simple arugula salad.

Notes

Storage: Store leftover cooked beef tenderloin in an airtight container in the refrigerator for up to 3 days. Freezing: Wrap cooled, sliced beef tightly in plastic wrap then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. Reheating: To avoid overcooking, reheat slices gently in a 300°F (149°C) oven for 5–7 minutes, or in a covered skillet over medium-low heat with a splash of beef broth until just warmed through. For the best texture and flavor, this roast is best served fresh.

Nutrition

Keywords: beef tenderloin, Ina Garten, roasted beef tenderloin, filet mignon roast, garlic herb crust, holiday roast, special occasion beef, tenderloin recipe, roasted beef, beef roast

Find it online: https://inagartendishes.com/ina-garten-beef-tenderloin-recipe/