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Roasted Filet of Beef

Serves 8 people (Thanks, Ina Garten!)

  • 1 Whole filet of beef (4 to 5 pounds), trimmed and tied

  • 2 Tablespoons Olive oil

  • 1 Tablespoon Kosher salt

  • 1 Tablespoon Coarsely ground black pepper

  • 1 Tablespoon Herbs de Provence

  1. Preheat the oven to 500 degrees.

  2. Place the beef on a baking sheet and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.

  3. Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the filet thickly.

BONUS RECIPE: Ina Garten's Mustard Horseradish Sauce

The perfect complement to roasted beef

Ingredients:

  • 1½ cups mayonnaise

  • 3 tbsp Dijon mustard

  • 1½ tbsp coarse-grain mustard

  • 1 tbsp prepared horseradish

  • ⅓ cup sour cream

  • Pinch of salt

Instructions:

  1. Whisk together all ingredients in a bowl until smooth.

  2. Refrigerate until ready to serve.

This no-cook sauce can be made hours ahead - the flavors actually improve as they meld together! The tangy, creamy combination cuts through the richness of beef tenderloin beautifully.