Ina Garten’s Beef Tenderloin is a simple yet elegant dish perfect for holidays or special occasions. Known for its tender, juicy texture and rich flavor, beef tenderloin is a show-stopping centerpiece that’s surprisingly easy to prepare. Ina’s recipe pairs the perfectly roasted beef with a savory seasoning and a delicious sauce, making it ideal for entertaining.
What is Barefoot Contessa Beef Tenderloin?
Barefoot Contessa Beef Tenderloin is a classic roast featuring the most tender cut of beef, seasoned with salt, pepper, and fresh herbs. It’s seared for a flavorful crust and then roasted to perfection in the oven. Often served with a flavorful sauce, this dish is a go-to for special dinners or holiday meals.
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Why You Should Try This Recipe
- Impressive and Elegant: This recipe makes for an impressive centerpiece at any dinner party or holiday gathering.
- Tender and Juicy: Beef tenderloin is one of the most tender cuts of meat, making it a luxurious choice.
- Easy to Make: Despite its gourmet presentation, this dish is straightforward to prepare with minimal ingredients.
- Versatile: Pair the beef tenderloin with a variety of sides and sauces to create a custom meal.
Ingredients Needed to Make Barefoot Contessa Beef Tenderloin
- 1 (4 to 5-pound) whole beef tenderloin, trimmed and tied
- 2 tablespoons unsalted butter, softened
- 1 tablespoon olive oil
- 1 tablespoon kosher salt
- 1 tablespoon coarsely ground black pepper
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 4 cloves garlic, minced
For the Horseradish Sauce (Optional):
- 1 cup sour cream
- 3 tablespoons prepared horseradish
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- Salt and pepper to taste
Instructions to Make Barefoot Contessa Beef Tenderloin
Step 1: Prepare the Beef
- Preheat the oven: Preheat your oven to 425°F (220°C).
- Tie the tenderloin: If your beef tenderloin isn’t already tied, use kitchen twine to tie it at 1-inch intervals. This helps the meat keep its shape during roasting.
- Season the beef: Rub the beef tenderloin all over with softened butter, then drizzle with olive oil. Season generously with kosher salt, coarsely ground black pepper, minced garlic, and fresh rosemary and thyme.
Step 2: Sear the Beef
- Sear on all sides: Heat a large oven-safe skillet over medium-high heat. Add a bit of olive oil and sear the beef tenderloin for 2-3 minutes on each side until browned all over. This locks in the juices and creates a flavorful crust.
Step 3: Roast the Beef
- Transfer to the oven: Place the skillet with the seared tenderloin into the preheated oven.
- Roast: Roast the beef tenderloin for 20-25 minutes for medium-rare, or until the internal temperature reaches 125°F (52°C) when measured with a meat thermometer.
- Let it rest: Remove the tenderloin from the oven and transfer it to a cutting board. Cover with foil and let it rest for 10-15 minutes before slicing. The temperature will rise to about 130°F (54°C), resulting in a perfectly cooked medium-rare roast.
Step 4: Prepare the Horseradish Sauce (Optional)
- Mix the sauce ingredients: In a small bowl, combine the sour cream and prepared horseradish, Dijon mustard, white wine vinegar, salt, and pepper. Stir until well combined. Chill until ready to serve.
Step 5: Serve the Beef Tenderloin
- Slice and serve: Slice the beef tenderloin into 1/2-inch thick slices and serve on a platter. Drizzle with any pan juices and garnish with fresh herbs if desired. Serve with the horseradish sauce on the side.
What Goes Well with Barefoot Contessa Beef Tenderloin
- Roasted Vegetables: Serve the tenderloin with roasted carrots, Brussels sprouts, or potatoes for a balanced meal.
- Garlic Mashed Potatoes: Creamy mashed potatoes are a perfect side dish to soak up the tenderloin’s flavorful juices.
- Green Beans Almondine: A light and crisp green bean dish with almonds offers a fresh contrast to the rich beef.
- Crusty Bread: Warm crusty bread is ideal for soaking up the juices and sauce.
Essential Tips for Perfecting Barefoot Contessa Beef Tenderloin
- Use a meat thermometer: To ensure perfect doneness, use a meat thermometer to check the internal temperature. For medium-rare, aim for 125°F (52°C), and for medium, 135°F (57°C).
- Let it rest: Always allow the beef to rest after roasting. This redistributes the juices and keeps the meat tender.
- Trim and tie the beef: Trimming any excess fat and tying the tenderloin ensures even cooking and a beautiful presentation.
- Sear for flavor: Don’t skip the searing step. It creates a flavorful crust and enhances the texture of the roast.
Variations of Barefoot Contessa Beef Tenderloin
- Pepper-Crusted Tenderloin: Add cracked peppercorns to the seasoning mix for a peppery crust.
- Herb-Crusted Tenderloin: Incorporate fresh herbs like parsley, thyme, or rosemary into the butter rub for an herbaceous flavor.
- Garlic Butter Tenderloin: Finish the tenderloin with a drizzle of garlic-infused butter for extra richness.
- Red Wine Reduction: Pair the beef with a rich red wine reduction sauce for a gourmet touch.
Storing Barefoot Contessa Beef Tenderloin: Best Practices
- Refrigerate leftovers: Store any leftover beef tenderloin in an airtight container in the refrigerator for up to 3 days.
- Freeze for later: Beef tenderloin can be frozen. Wrap it tightly in plastic wrap and foil, and store it in the freezer for up to 2 months. Thaw in the refrigerator before reheating.
- Label and date: Always label and date your leftovers for easy tracking.
Reheating Barefoot Contessa Beef Tenderloin: Best Practices
- Oven method: Preheat the oven to 275°F (135°C) and reheat the beef tenderloin for 10-15 minutes, until warmed through. Be careful not to overcook it.
- Stovetop method: You can reheat individual slices in a skillet over low heat, adding a bit of beef broth or butter to prevent the meat from drying out.
How Can I Make Barefoot Contessa Beef Tenderloin Healthier?
To make this dish a bit healthier, consider the following adjustments:
- Use less butter: Reduce the amount of butter used to coat the tenderloin, and opt for more olive oil instead.
- Serve with lighter sides: Pair the tenderloin with roasted vegetables or a light salad instead of heavier sides like mashed potatoes.
- Lean beef cuts: Beef tenderloin is already a lean cut, so there isn’t much fat to trim, but choosing grass-fed beef can offer a leaner option.
Nutrition Value (Per Serving, Approximate)
- Calories: 450
- Protein: 40g
- Carbohydrates: 1g
- Fat: 30g
- Saturated Fat: 12g
- Cholesterol: 120mg
- Sodium: 900mg
- Fiber: 0g
- Sugar: 0g
FAQs
What is the best temperature to cook beef tenderloin?
For a perfectly cooked beef tenderloin, roast it at 425°F (220°C). To achieve medium-rare, cook until the internal temperature reaches 125°F (52°C). For medium, aim for 135°F (57°C). Always use a meat thermometer for accuracy.
How long should beef tenderloin rest before slicing?
After roasting, beef tenderloin should rest for at least 10-15 minutes. This allows the juices to redistribute throughout the meat, resulting in a tender and juicy roast when sliced.
Can I sear beef tenderloin ahead of time?
Yes, you can sear beef tenderloin ahead of time. After searing, let it cool, cover, and refrigerate. When ready to serve, roast it in the oven, but add a few extra minutes to account for the cooler starting temperature.
How do I keep beef tenderloin moist?
To keep beef tenderloin moist, avoid overcooking and let it rest before slicing. Searing the meat helps seal in the juices, and roasting at high heat ensures even cooking without drying it out.
Final Words
Ina Garten’s Beef Tenderloin is an elegant and timeless dish that’s perfect for special occasions or holiday meals. With its tender, juicy texture and simple yet flavorful seasoning, this beef tenderloin recipe is sure to impress your guests.
Other Yummy Recipes:
- Ina Garten Lemon Blueberry Bread
- Ina Garten White Cake
- Pioneer Woman Pumpkin Bars
- Ina Garten Breakfast Strata
Barefoot Contessa Beef Tenderloin
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 6 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
Barefoot Contessa Beef Tenderloin is a classic roast featuring the most tender cut of beef, seasoned with salt, pepper, and fresh herbs. It’s seared for a flavorful crust and then roasted to perfection in the oven. Often served with a flavorful sauce, this dish is a go-to for special dinners or holiday meals.
Ingredients
- 1 (4 to 5-pound) whole beef tenderloin, trimmed and tied
- 2 tablespoons unsalted butter, softened
- 1 tablespoon olive oil
- 1 tablespoon kosher salt
- 1 tablespoon coarsely ground black pepper
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 4 cloves garlic, minced
For the Horseradish Sauce (Optional):
- 1 cup sour cream
- 3 tablespoons prepared horseradish
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- Salt and pepper to taste
Instructions
Step 1: Prepare the Beef
- Preheat the oven: Preheat your oven to 425°F (220°C).
- Tie the tenderloin: If your beef tenderloin isn’t already tied, use kitchen twine to tie it at 1-inch intervals. This helps the meat keep its shape during roasting.
- Season the beef: Rub the beef tenderloin all over with softened butter, then drizzle with olive oil. Season generously with kosher salt, coarsely ground black pepper, minced garlic, and fresh rosemary and thyme.
Step 2: Sear the Beef
- Sear on all sides: Heat a large oven-safe skillet over medium-high heat. Add a bit of olive oil and sear the beef tenderloin for 2-3 minutes on each side until browned all over. This locks in the juices and creates a flavorful crust.
Step 3: Roast the Beef
- Transfer to the oven: Place the skillet with the seared tenderloin into the preheated oven.
- Roast: Roast the beef tenderloin for 20-25 minutes for medium-rare, or until the internal temperature reaches 125°F (52°C) when measured with a meat thermometer.
- Let it rest: Remove the tenderloin from the oven and transfer it to a cutting board. Cover with foil and let it rest for 10-15 minutes before slicing. The temperature will rise to about 130°F (54°C), resulting in a perfectly cooked medium-rare roast.
Step 4: Prepare the Horseradish Sauce (Optional)
- Mix the sauce ingredients: In a small bowl, combine the sour cream, prepared horseradish, Dijon mustard, white wine vinegar, salt, and pepper. Stir until well combined. Chill until ready to serve.
Step 5: Serve the Beef Tenderloin
- Slice and serve: Slice the beef tenderloin into 1/2-inch thick slices and serve on a platter. Drizzle with any pan juices and garnish with fresh herbs if desired. Serve with the horseradish sauce on the side.
