Ina Garten Beef Tenderloin Recipe

This Ina Garten Beef Tenderloin Recipe is a juicy and flavorful main course, which uses tender beef and fresh herbs. It’s a classic, foolproof recipe, ready in about 40 minutes.

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Ina Garten Beef Tenderloin Recipe Ingredients

• 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

How To Make Ina Garten Beef Tenderloin Recipe

1. Preheat the oven: Set your oven to 425°F and line a baking sheet with foil or parchment paper.
2. Dry and tie the beef: Pat the beef tenderloin dry using paper towels. Make sure it’s tied evenly to promote uniform cooking.
3. Season the tenderloin: Rub olive oil all over the beef. Then season generously with kosher salt and black pepper.
4. Apply mustard and herb coating: Mix together Dijon mustard, minced garlic, chopped rosemary, and thyme. Spread the mixture over the entire surface of the beef.
5. Roast the meat: Place the beef on a rack in a roasting pan and roast for 25–30 minutes, or until the internal temperature reaches 125–130°F for medium-rare.
6. Rest and slice: Remove the roast from the oven and let it rest for 15 minutes before slicing to keep the juices locked in.

Recipe Tips

• How do I know when beef tenderloin is done?
  Use a meat thermometer. Medium-rare is 125–130°F, while medium is 135°F.
• Should I tie the tenderloin myself?
  Yes, tying helps the roast cook evenly. Ask your butcher to do it or use kitchen twine yourself.
• Can I make it ahead of time?
  Yes, you can season and prepare the beef a few hours in advance. Roast just before serving.
• How to slice beef tenderloin properly:
  Always slice against the grain into ½-inch thick pieces for the best texture.
• Can I use dried herbs?
  Fresh herbs are best, but you can use 1 teaspoon each of dried rosemary and thyme if needed.

What To Serve With Beef Tenderloin

This tender, savory roast pairs perfectly with:

• Garlic mashed potatoes
• Roasted Brussels sprouts
• Creamed spinach
• Horseradish sauce
• A glass of bold red wine like Cabernet Sauvignon

How To Store Beef Tenderloin

Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat gently to avoid drying out.
Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Beef Tenderloin Nutrition Facts

• Calories: 470
• Protein: 45g
• Fat: 32g
• Carbohydrates: 1g
• Fiber: 0g
• Sugar: 0g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I cook beef tenderloin at a lower temperature?
Yes, but you’ll need a longer cook time. Lower roasting temperatures can result in more even doneness.

Why is my beef tenderloin dry?
Overcooking is usually the cause. Pull it at 125–130°F for medium-rare and let it rest.

Do I need to sear before roasting?
Not necessary with this recipe—the high oven temp creates a nice crust.

What can I substitute for Dijon mustard?
Whole grain mustard or a mix of yellow mustard and a bit of vinegar can work in a pinch.

Try More Recipes:

• Ina Garten Indonesian Chicken Recipe
• Ina Garten Reuben Sandwich Recipe
• Ina Garten Chicken Piccata Recipe