Ina Garten Beef Tenderloin Sauce Recipe

Ina Garten’s Beef Tenderloin with sauce is one of those sauces that holds a prime spot in my repertoire for special dinners.

I’ve discovered that the key to perfection is letting the beef rest before slicing; it keeps every cut juicy and flavorful.

For the sauce, a slow and steady simmer allows the flavors to deepen and meld together beautifully.

It’s a classic that never fails to gather friends and family around the table for a memorable meal.

And let’s be honest, who doesn’t love a good sauce to drizzle (or generously pour) over a tender slice of beef?

How to Make Ina Garten Beef Tenderloin Sauce

Ingredients

• 2 lb Beef Tenderloin
• 4 tsp Kosher Salt
• 2 tsp Freshly Ground Black Pepper
• 4 tbsp Unsalted Butter, melted
• 2 cloves Garlic, minced
• 1 tbsp Parsley, finely chopped
• 1/2 cup Parmesan, freshly grated
• 1/4 cup Olive Oil

For the Thermometer:

• 1 Digital Meat Thermometer

Preparation Tools:

• 1 Sheet Pan
• Aluminum Foil
• 1 Brush or Paper Towel
• 1 set Kitchen Strings (if your tenderloin is tied)

Step-by-Step Instructions

Step 1

Start by preheating your oven.

Set it to 275°F (135°C) for a slower roast or 500°F (260°C) for a quicker cook with a more seared exterior.

Step 2

Prepare Tenderloin. While your oven is getting hot, focus on the tenderloin.

Lay out a sheet pan and line it with aluminum foil for an easier cleanup.

Next, if your tenderloin has any strings, remove them.

Pat the beef dry with paper towels — you want a good, dry surface for the seasoning to stick!

Step 3

Season the Meat. Now, it’s time to season.

Brush the tenderloin with melted unsalted butter.

I love using a liberal amount of kosher salt and freshly ground black pepper for seasoning, so sprinkle that evenly on all sides.

Step 4

Cook to Perfection. Place your seasoned tenderloin in the preheated oven.

Here’s where you keep an eye on it and use a meat thermometer to test for doneness.

For medium-rare, aim for an internal temperature of 145°F (63°C); for rare, aim for 125°F (52°C).

Step 5

Rest and Serve. Once out of the oven, let the tenderloin rest. This allows the juices to be redistributed, ensuring each slice is moist and flavorful.

After resting for 10-15 minutes, it’s ready to slice and be served with the sauce of your choice.

Tips and Tricks to Making This Recipe

Choosing the Right Cut

When you’re in the market for tenderloin, go for a fresh, high-quality cut of meat.

Oven Tips

Don’t rush the preheating step, a properly heated oven is crucial for even cooking.

Do the Thermometer Check

Always use a meat thermometer to check the tenderloin’s internal temperature; it’s the most reliable method.

Resting is Key

Don’t skip the resting period after cooking; it makes all the difference in flavor and texture.

Remember, good cooking is about patience and precision – your careful attention will bring out the best in this delicious dish.

Serving Suggestions

When you’ve got that beef tenderloin cooked to perfection,

I like to think about the best sides to complement it.

A classic choice is mashed potatoes; they’re like a cozy blanket for your steak, soaking up all those delicious juices.

How to Store Ina Garten’s Leftover Sauce

When you’ve gone to the trouble of making Ina Garten’s beef tenderloin sauce, you want to keep the leftovers as delicious as the day you made them.

I’ve found the best way to store this sauce is in the fridge, and it’s as easy as pie.

Firstly, let the sauce come to room temperature after your meal.

Resting

It’s important because putting hot sauce directly in the fridge can raise the temperature inside and affect other stored foods.

Fridge Storage

Once cooled, transfer the sauce into an airtight container.

Sealing

I prefer glass jars with tight-fitting lids for this purpose.

Now, pop that sealed container in the fridge.

Shelf Life

Your sauce should stay fresh for up to 3 or 4 days.

When you’re ready to enjoy your sauce again, reheating is a breeze.

Reheat Instructions

Gently warm the sauce over low heat, stirring occasionally, until it reaches your desired temperature.

Make sure it doesn’t boil, as that can change the texture and flavor.

Got a bit too much sauce on your hands and don’t think you’ll use it in a few days?

Freezer Tips

Yes, you can freeze it!

Spoon the sauce into a freezer bag or use an airtight container suitable for freezing.

Wrapping

If you decide to use aluminum foil, wrap it tightly to prevent freezer burn.
Label your container with the date, so you’ll know how long it’s been in there.

Thawing and Reheating

When you’re ready to reheat, defrost the sauce in the fridge overnight and then warm it up slowly on the stove.

Remember that sauces with dairy are a bit more finicky when freezing and thawing, so the texture might be slightly different after freezing.

Common Mistakes to Avoid

When seasoning your beef, balance is key.

Too much salt can overpower the natural flavors of the beef.

Insufficient pepper might not provide the desired kick that complements the richness of the tenderloin.

I find that overcooking the beef is a common error; it can dry out this succulent cut.

Conversely, undercooking can be just as off-putting and raise food safety concerns.

To avoid guesswork, always use a meat thermometer.

Not Letting It Rest

Make sure you let the beef rest after cooking.

This pause allows juices to move around and do their thing, ensuring each slice is moist and flavorful.

Slice It Right

Cut the tenderloin across the grain.

This ensures tender, not chewy, slices.

Food Safety

Your beef should reach an internal temperature of at least 145°F for medium-rare to ensure food safety.

Ready to Serve

Aluminum foil wrapping isn’t just for storage.

Gently tent your beef with foil to keep it warm before you serve.

Ina Garten Beef Tenderloin Sauce Recipe

For Ina Garten's Beef Tenderloin sauce, a slow and steady simmer allows the flavors to deepen and meld together beautifully.

It's a classic that never fails to gather friends and family around the table for a memorable meal.

And let's be honest, who doesn't love a good sauce to drizzle (or generously pour) over a tender slice of beef?

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Course Sauce

Cuisine American

Ingredients

  

• 2 lb Beef Tenderloin
• 4 tsp Kosher Salt
• 2 tsp Freshly Ground Black Pepper
• 4 tbsp Unsalted Butter melted
• 2 cloves Garlic minced
• 1 tbsp Parsley finely chopped
• 1/2 cup Parmesan freshly grated
• 1/4 cup Olive Oil

Instructions

 

Step 1

• Start by preheating your oven.
• Set it to 275°F (135°C) for a slower roast or 500°F (260°C) for a quicker cook with a more seared exterior.

Step 2

• Prepare Tenderloin. While your oven is getting hot, focus on the tenderloin.
• Lay out a sheet pan and line it with aluminum foil for an easier cleanup.
• Next, if your tenderloin has any strings, remove them.
• Pat the beef dry with paper towels — you want a good, dry surface for the seasoning to stick!

Step 3

• Season the Meat. Now, it's time to season.
• Brush the tenderloin with melted unsalted butter.
• I love using a liberal amount of kosher salt and freshly ground black pepper for seasoning, so sprinkle that evenly on all sides.

Step 4

• Cook to Perfection. Place your seasoned tenderloin in the preheated oven.
• Here's where you keep an eye on it and use a meat thermometer to test for doneness.
• For medium-rare, aim for an internal temperature of 145°F (63°C); for rare, aim for 125°F (52°C).

Step 5

• Rest and Serve. Once out of the oven, let the tenderloin rest. This allows the juices to be redistributed, ensuring each slice is moist and flavorful.
• After resting for 10-15 minutes, it's ready to slice and be served with the sauce of your choice.

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