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Ina Garten Beef Tenderloin Recipe

There’s nothing quite like a beautifully roasted beef tenderloin, and Ina Garten’s method makes it foolproof every single time!

The most important thing to get right is the temperature—this cut is too good to overcook ya’ll.

I go heavier on the salt than I would for other cuts because tenderloin doesn’t have much fat, and that extra seasoning makes a huge difference.

Salt, pepper, and a little garlic give it all the seasoning it needs, but a quick rub with Dijon mustard before roasting takes it up another notch.

Serve it with a simple sauce like a homemade horseradish cream or a classic red wine reduction, and you’ve got yourself one heckuva meal!

How to Make Ina Garten Beef Tenderloin

ina garten beef tenderloin recipe

Ingredients

  • 1 Beef Tenderloin (4-5 lbs)
  • 2 tbsp Butter (room temperature)
  • 1 tbsp Kosher Salt
  • 1 tbsp Black Pepper

Step-by-Step Instructions

Step 1:

Remove the beef tenderloin from the refrigerator and let it sit at room temperature for an hour.

This helps it cook evenly.

Step 2:

Preheat your oven to 500°F (260°C).

This high heat will give your tenderloin a beautiful crust.

Step 3:

Rub the beef with butter, then generously season with kosher salt and black pepper.

Be sure to cover all sides.

Step 4:

Place the beef in a roasting pan and enter it into the oven.

Roast for about 20-25 minutes for medium rare.

Step 5:

Use a meat thermometer to check the internal temperature.

When it reaches 125°F (52°C), remove from the oven.

Cover with foil and let it rest for 10-15 minutes.

This allows the juices to redistribute.

Tips and Tricks for Making This Recipe

ina garten beef tenderloin on a cutting board

Let it Rest

Allowing the beef to rest is crucial.

This step lets the juices settle, making the tenderloin juicier and more delicious when you slice into it.

Use a Meat Thermometer

To avoid overcooking, always use a meat thermometer.

Stopping a few degrees shy of your target temperature is key since the beef continues to cook while resting.

Season Generously

The simple seasoning of salt and pepper might seem minimal, but it’s essential for enhancing the flavor of the tenderloin.

Don’t skimp on it.

Don’t Skip the Butter

Butter adds richness and depth.

Don’t hesitate to slather it on before roasting for the best taste.

Crust Formation

The high temperature helps seal in the juices and creates a beautiful crust.

It’s a technique that transforms your tenderloin into a masterpiece.

What to Serve with Ina Garten Beef Tenderloin Recipe

ina garten beef tenderloin on a cutting board

Classic Potatoes

You can’t go wrong with serving creamy mashed potatoes alongside beef tenderloin.

The buttery richness of the potatoes perfectly complements the tender meat, making it a timeless pairing.

Roasted potatoes with garlic and rosemary are another classic choice that pairs beautifully.

Fresh Green Salad

A crisp green salad with a light vinaigrette adds a refreshing contrast to the richness of the beef.

Include ingredients like arugula, cherry tomatoes, and thinly sliced red onions for a lively mix.

Top it off with shaved Parmesan for an extra touch of flavor.

Creamy Polenta

For an unexpected yet enticing side, consider serving creamy polenta.

The smooth texture and subtle corn flavor offer a pleasant balance to the tenderness of the beef.

Try adding a little Parmesan or Gruyère for a cheesy twist.

Roasted Brussels Sprouts

Roasted Brussels sprouts bring slightly sweet flavor to the table.

Toss them with olive oil, salt, and pepper, then roast until caramelized.

You can even sprinkle some crispy bacon bits on top for added texture.

Sautéed Mushrooms

Sautéed mushrooms are a savory side that pairs seamlessly with beef tenderloin.

Cook them in butter with garlic and thyme to enhance their earthy flavors.

These mushrooms can add a delicious depth to your meal.

Variations and Substitutions

Different Herbs and Spices

You can experiment with different herbs and spices to create unique flavor profiles for your beef tenderloin.

Try using rosemary and thyme for a classic blend, or add a touch of smoked paprika for a hint of spice!

Alternate Marinades

Another fun way to play with flavors is by trying different marinades.

A balsamic vinegar marinade provides a tangy twist, while using soy sauce creates a savory depth.

Feel free to add some garlic or ginger as well!

Sauce Options

A sauce can make all the difference!

If you prefer something creamy, a rich mushroom sauce is a fantastic option.

For those who enjoy more zing, try making a chimichurri with fresh parsley and lime juice.

Alternative Cooking Methods

If roasting isn’t your thing, consider grilling the beef tenderloin.

Grilling gives it a smoky flavor and can be done quite quickly.

You could also sous vide the tenderloin for optimal tenderness before giving it a quick sear.

Vegetable Pairings

Pair your beef tenderloin with different vegetables for variety.

Roast seasonal vegetables like Brussels sprouts or carrots alongside your main dish.

For something lighter, a fresh arugula salad with lemon dressing complements well.

How to Store Leftover Beef Tenderloin

Make sure your leftover beef tenderloin has cooled to room temperature before you store it.

You will want to wrap each tenderloin piece tightly in plastic wrap or aluminum foil.

This helps keep the juices inside and prevents the beef from drying out.

For an extra layer of protection, place the wrapped pieces into an airtight container.

Make sure the container is the right size to minimize air exposure.

Refrigeration

Keep your wrapped beef tenderloin in the refrigerator if you plan to use it within 3 to 4 days.

The cool temperature keeps it safe to eat for short-term storage.

Make sure to label your container with the date, so it’s easier to track freshness.

Freezing

To store for a longer time, you can freeze the beef tenderloin.

This is great if you want to enjoy it weeks or even months later.

Place your wrapped beef into a freezer-safe bag or container, and label it with the date.

Thawing

When you’re ready to use your frozen beef, thaw it slowly in the refrigerator.

This method prevents the beef from getting soggy or losing its texture.

Always plan ahead, as proper thawing can take several hours or even overnight!

Common Mistakes to Avoid

Overcooking the Beef

You’ll want to keep an eye on the cook time for beef tenderloin, as overcooking can dry it out.

Using a meat thermometer is a great way to achieve that perfect medium-rare cook, aiming for an internal temperature of 135°F.

Let the beef rest for 15 minutes after cooking so the juices redistribute evenly.

Overpowering Flavors

When seasoning, it’s crucial to maintain balance so you don’t overshadow the natural juices of the beef tenderloin.

Too much salt can easily overpower, and too little pepper may not offer the right complement.

Consider starting with a small amount of seasoning and then adding more if needed.

Skipping the Resting Stage

Don’t skip the resting stage before slicing the beef, as this allows the juices to settle and keeps your meat juicy.

This patience leads to a more succulent and delicious beef tenderloin.

Cover it loosely with foil during rest to keep it warm without cooking it further.

ina garten beef tenderloin recipe

Ina Garten Beef Tenderloin Recipe

There’s nothing quite like a beautifully roasted beef tenderloin, and Ina Garten’s method makes it foolproof every single time!
The most important thing to get right is the temperature—this cut is too good to overcook ya'll.
I go heavier on the salt than I would for other cuts because tenderloin doesn’t have much fat, and that extra seasoning makes a huge difference.
Salt, pepper, and a little garlic give it all the seasoning it needs, but a quick rub with Dijon mustard before roasting takes it up another notch.
Serve it with a simple sauce like a homemade horseradish cream or a classic red wine reduction.
Prep Time 1 hour 10 minutes
Cook Time 30 minutes
Total Time 1 hour 40 minutes
Course Main Course
Servings 6
Ingredients
  
  • 1 Beef Tenderloin 4-5 lbs
  • 2 tbsp Butter room temperature
  • 1 tbsp Kosher Salt
  • 1 tbsp Black Pepper
Instructions
 
  • Remove the beef tenderloin from the refrigerator and let it sit at room temperature for an hour.
  • This helps it cook evenly.
  • Preheat your oven to 500°F (260°C).
  • This high heat will give your tenderloin a beautiful crust.
  • Rub the beef with butter, then generously season with kosher salt and black pepper.
  • Be sure to cover all sides.
  • Place the beef in a roasting pan and enter it into the oven.
  • Roast for about 20-25 minutes for medium rare.
  • Use a meat thermometer to check the internal temperature.
  • When it reaches 125°F (52°C), remove from the oven.
  • Cover with foil and let it rest for 10-15 minutes.
  • This allows the juices to redistribute.

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Passionate chef, in love with everything related to food and cooking it to perfection!
Michael Cook
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