Ina Garten Beef Tenderloin

Ina Garten’s Beef Tenderloin is a simple yet elegant dish, featuring a perfectly roasted, juicy, and flavorful cut of meat. This recipe is ideal for special occasions, whether it’s a holiday feast or a dinner party. With minimal ingredients and a foolproof cooking method, this dish delivers a beautifully seared crust and a tender, melt-in-your-mouth interior.

What Is Ina Garten Beef Tenderloin?

Beef tenderloin is a premium cut of beef known for its tenderness and mild flavor. Ina Garten’s method involves seasoning the meat simply with salt, pepper, and fresh herbs before roasting to perfection. The result is a tender, flavorful roast that pairs beautifully with sauces like horseradish cream or a rich red wine reduction.

Other Ina Garten Recipes

• Ina Garten Beef Stroganoff
• Ina Garten Beef Bourguignon
• Ina Garten Filet Mignon In Oven
• Ina Garten Salmon With Melting Tomatoes

Reasons to Try Ina Garten Beef Tenderloin

• Melt-in-your-mouth texture – One of the most tender cuts of beef.
• Simple yet elegant – Perfect for holiday dinners or special occasions.
• Minimal ingredients, maximum flavor – Uses just a few high-quality ingredients.
• Pairs well with various sauces – Complements horseradish cream, béarnaise, or red wine sauce.
• Easy to cook to perfection – A foolproof roasting method ensures great results.

Ingredients Needed to Make Ina Garten Beef Tenderloin

• 1 (4-5 pound) beef tenderloin, trimmed and tied
• 2 tablespoons olive oil
• 1 tablespoon kosher salt
• 1 tablespoon freshly ground black pepper
• 2 tablespoons Dijon mustard
• 2 teaspoons minced garlic
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped

Instructions to Prepare Ina Garten Beef Tenderloin

• Preheat the oven – Set to 425°F (220°C). Line a baking sheet with foil or parchment paper.
• Prepare the tenderloin – Pat the beef dry with paper towels. Tying the roast ensures even cooking.
• Season the meat – Rub the beef all over with olive oil, then coat evenly with salt and pepper.
• Coat with Dijon and herbs – Mix Dijon mustard, minced garlic, rosemary, and thyme. Spread evenly over the tenderloin.
• Roast the beef – Place the tenderloin on a rack in a roasting pan and cook for 25-30 minutes for medium-rare (internal temperature of 125-130°F).
• Rest before slicing – Remove from the oven and let it rest for 15 minutes before slicing. This allows the juices to be redistributed.

What Goes Well With Ina Garten Beef Tenderloin

• Serve with horseradish sauce – Adds a tangy contrast to the richness of the beef.
• Pair with a red wine reduction – Enhances the dish’s deep flavors.
• Enjoy with roasted vegetables – Carrots, Brussels sprouts, or asparagus complement the beef beautifully.
• Add creamy mashed potatoes – The perfect side for soaking up the juices.
• Serve with a crusty baguette – Great for an elegant yet simple meal.

Key Tips for Making Ina Garten Beef Tenderloin

• Use high-quality beef – Opt for a well-marbled tenderloin for the best flavor.
• Let the beef come to room temperature before roasting – Ensures even cooking.
• Invest in a meat thermometer – Helps achieve the perfect doneness.
• Let it rest before slicing – Keeps the meat juicy and flavorful.
• Sear the beef before roasting for extra crust – Adds a delicious depth of flavor.

Creative Variations of Ina Garten Beef Tenderloin

• Add a peppercorn crust – Coat with crushed black pepper for extra spice.
• Wrap in prosciutto – Enhances flavor and adds a crispy texture.
• Make it into filet mignon steaks – Slice into individual portions before cooking.
• Top with blue cheese butter – Add a rich and tangy finish.
• Serve with mushroom sauce – A savory addition to complement the beef.

Storage Guidelines for Ina Garten Beef Tenderloin

• Refrigerate leftovers – Store in an airtight container for up to 3 days.
• Freeze for longer storage – Wrap tightly in plastic wrap and freeze for up to 3 months.
• Reheat gently – Warm in a low oven (275°F) until heated through to avoid overcooking.

Reheating Tips for Ina Garten Beef Tenderloin

• Warm in the oven – Heat at 275°F for 10-15 minutes until warmed through.
• Avoid microwaving – This can make the beef tough.
• Sear briefly in a skillet – Helps revive the crust and maintain moisture.

FAQs

How do I ensure my beef tenderloin is cooked perfectly?

Using a meat thermometer is the best way to achieve the perfect doneness. For medium-rare, cook until the internal temperature reaches 125-130°F. Let the meat rest for at least 15 minutes before slicing to allow the juices to redistribute.

Should I sear beef tenderloin before roasting?

Searing the beef before roasting adds a flavorful crust and helps lock in juices. However, Ina Garten’s method skips the searing step and relies on high-temperature roasting to achieve a beautiful exterior crust.

Can I make beef tenderloin ahead of time?

Yes, beef tenderloin can be roasted ahead of time and served at room temperature. If preparing in advance, let it rest, then refrigerate. Before serving, allow it to come to room temperature or gently warm it in a low oven (275°F) until just heated through.

What is the best way to season beef tenderloin?

A simple seasoning of kosher salt, freshly ground black pepper, Dijon mustard, garlic, and fresh herbs enhances the natural flavor of the beef. Coating it with olive oil before seasoning helps the flavors adhere and creates a beautiful crust.

Wrapping Up

Ina Garten’s Beef Tenderloin is an elegant yet simple dish that showcases the quality of the meat with minimal effort.

Try this recipe for your next special occasion and enjoy a perfectly cooked beef tenderloin!

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