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.
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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