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?
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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