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.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 6 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 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
- 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.
Find it online: https://inagartencooks.com/ina-garten-beef-tenderloin/