Barefoot Contessa Filet of Beef with Mustard Sauce Recipe

Looking to impress guests or treat yourself to a restaurant-quality dinner at home? This Barefoot Contessa Filet of Beef with Mustard Sauce is a go-to recipe for special occasions or luxurious weekend meals. Ina Garten’s method delivers a beautifully roasted beef tenderloin—perfectly seared on the outside and tender inside—paired with a rich, creamy mustard sauce that enhances every bite. It’s a classic Barefoot Contessa dish: elegant, flavorful, and surprisingly easy to prepare.

What is Barefoot Contessa Filet of Beef with Mustard Sauce?

This dish features a whole filet of beef (also known as beef tenderloin), seasoned and oven-roasted to your desired doneness, then sliced and served with a tangy and creamy mustard-horseradish sauce. The meat is juicy and flavorful, while the sauce adds a zesty contrast that lifts the richness of the beef.

Other Ina Garten Recipes

• Ina Garten Sausage Stuffed Mushrooms
• Ina Garten’s Roasted Vegetable Lasagna
• Barefoot Contessa Orzo Salad With Cucumber

Reasons to Try Barefoot Contessa Filet of Beef with Mustard Sauce

• Perfect for entertaining – Makes a stunning centerpiece for dinner parties or holidays
• Simple but luxurious – Minimal ingredients, maximum flavor
• Foolproof roasting method – Ina’s steps ensure consistent results
• Versatile sauce pairing – Works well with beef, chicken, or roasted veggies
• Great for leftovers – Sliced beef is delicious in sandwiches the next day
• Restaurant-quality at home – Save money while enjoying a premium dish
• Impressive without stress – No-fuss prep lets you focus on your guests

Ingredients Needed to Make Barefoot Contessa Filet of Beef with Mustard Sauce

For the filet of beef:

• 1 whole filet of beef (about 4–5 pounds), trimmed
• 2 tablespoons olive oil
• 1 tablespoon kosher salt
• 1 tablespoon freshly ground black pepper
• Kitchen string (to tie the roast evenly)

For the mustard sauce:

• ¾ cup mayonnaise
• 1½ tablespoons Dijon mustard
• 1 tablespoon whole-grain mustard
• 1 tablespoon prepared horseradish
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

Instructions to Prepare Barefoot Contessa Filet of Beef with Mustard Sauce

Step 1: Prep the Beef

Preheat your oven to 500°F (260°C). Tie the filet with kitchen string at 1-inch intervals to ensure even roasting. Pat the beef dry with paper towels.

Step 2: Season Generously

Rub the entire surface of the filet with olive oil, then season all sides with kosher salt and black pepper. Place on a roasting rack in a shallow pan.

Step 3: Roast the Beef

Roast the filet in the oven for 22–25 minutes for medium-rare, or until the internal temperature reaches 125–130°F. Use a meat thermometer for best results.

Step 4: Rest Before Slicing

Remove the beef from the oven, cover loosely with foil, and let it rest for 15–20 minutes. This allows juices to redistribute and makes slicing cleaner.

Step 5: Make the Mustard Sauce

In a small bowl, whisk together mayonnaise, Dijon mustard, whole-grain mustard, horseradish, salt, and pepper. Taste and adjust seasoning as needed.

Step 6: Slice and Serve

Remove the string from the filet, slice into ½-inch thick pieces, and arrange on a platter. Serve warm or at room temperature with the mustard sauce on the side.

What Pairs Well With Filet of Beef and Mustard Sauce

• Roasted potatoes – Crispy garlic potatoes or herbed wedges make a perfect match
• Buttery mashed potatoes – Creamy and smooth, they balance the bold beef flavors
• Green beans almondine – Adds crunch and color to the plate
• Yorkshire pudding or dinner rolls – Great for mopping up sauce
• Creamed spinach – A rich, velvety side that complements the mustard kick
• Balsamic-glazed carrots – Sweet and tangy notes enhance the savory meat
• Red wine – A bold Cabernet Sauvignon or Merlot pairs beautifully

Expert Tips for Mastering This Recipe

• Use a meat thermometer – Ensures perfect doneness without guessing
• Let it rest before slicing – Keeps the juices locked in and the texture tender
• Tie the roast properly – Maintains even shape for consistent cooking
• Dry the beef well – Helps achieve a golden, flavorful crust
• Customize the sauce – Add more horseradish for a spicier profile
• Serve at room temperature if needed – Great for buffets or large dinners
• Make the sauce ahead – It stores well in the fridge for up to 3 days

Variations of the Recipe

• Try with herb crust – Add rosemary and thyme for an aromatic twist
• Use different mustards – Swap in spicy brown or honey mustard for variety
• Make it with smaller tenderloin cuts – Great for individual servings
• Add a red wine reduction – Serve alongside or in place of mustard sauce
• Try garlic rub before roasting – Boosts the flavor depth of the crust
• Serve on toasted baguette slices – For a high-end appetizer version
• Pair with chimichurri – An herby alternative to the creamy sauce

How to Store Leftovers

• Refrigerate within 2 hours – Keep beef and sauce in separate airtight containers
• Slice before storing – Makes reheating easier and more even
• Use within 3–4 days – Keeps the texture and flavor intact
• Avoid freezing sauce – Mayonnaise-based sauces don’t freeze well
• Freeze beef if needed – Wrap tightly and freeze for up to 2 months
• Reheat gently – Use low heat to maintain tenderness
• Use in salads or sandwiches – A delicious second-day meal idea

How Do I Reheat Barefoot Contessa Filet of Beef?

• Use the oven for gentle reheating – Wrap slices in foil and heat at 275°F for 10–15 minutes
• Avoid overcooking – Reheating slowly preserves the tender texture
• Microwave on low – Use short intervals and a damp paper towel to avoid drying
• Add beef to a hot pan for quick sear – Just a few seconds to warm through
• Bring to room temperature for sandwiches – No need to reheat if serving cold
• Don’t reheat the sauce – Serve it cold or bring to room temperature
• Add sauce just before serving – Keeps the beef juicy and flavorful

Nutritional Value (per serving)

• Calories: 420
• Protein: 38g
• Carbohydrates: 2g
• Fat: 28g
• Fiber: 0g
• Sugar: 1g
• Sodium: 540mg

FAQs

How long should a filet of beef rest after roasting?

Filet of beef should rest for 15 to 20 minutes after roasting. This allows the juices to redistribute evenly, resulting in a tender and juicy texture when sliced.

What temperature should the filet of beef be cooked to?

For medium-rare, cook filet of beef to an internal temperature of 125°F to 130°F. Use a meat thermometer to ensure accuracy and avoid overcooking.

Can I make the mustard sauce ahead of time?

Yes, the mustard sauce can be made up to 3 days in advance. Store it in an airtight container in the refrigerator and bring it to room temperature before serving.

Do you sear the filet before roasting?

Searing is not necessary in this recipe. Ina Garten’s method uses high-heat roasting at 500°F to achieve a flavorful crust without stovetop searing.

Final Words

This Barefoot Contessa Filet of Beef with Mustard Sauce is a true showcase of simplicity and elegance. With minimal effort, you’ll serve a dish that’s rich in flavor, beautifully presented, and guaranteed to impress. The tender beef paired with the zesty mustard sauce makes for a classic combination you’ll want to revisit often

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