A beautifully roasted beef tenderloin is the ultimate centerpiece for any special occasion dinner. When done right, it yields tender, juicy meat with a crisp, browned crust. But cooking beef tenderloin can be intimidating for home cooks. Luckily, Food Network star Ina Garten has perfected a foolproof technique that anyone can master.
As the queen of simple yet elegant entertaining, Ina knows great beef tenderloin is all about quality ingredients and proper technique. Her popular recipe uses just a few ingredients and easy instructions to deliver perfect results every time. Follow her tips for seasoning, searing and roasting and you’ll have restaurant-worthy tenderloin on your table in no time!
Choosing the Right Cut of Meat
The first step is selecting high-quality beef tenderloin at the market. A whole, untrimmed tenderloin should weigh 4 to 5 pounds and have good marbling throughout. Well-marbled meat has thin white lines of fat distributed evenly that melt and baste the meat during cooking. Avoid very lean cuts, which can dry out
When buying beef tenderloin, you want:
- Weight between 4-5 lbs
- Good marbling
- Uniform shape without tapering
- Bright red color
- Minimal fat and silverskin
Plan on 1/2 to 3/4 lb of tenderloin per person, A 4 lb roast should serve 6-8 and a 5 lb roast can feed up to 10 guests
Prepping the Tenderloin for Roasting
Before seasoning and cooking the tenderloin needs a bit of prep
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Trim off silver skin: Use a sharp knife to remove the shiny silverskin membrane.
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Tie with butcher’s twine: Tie tenderloin with twine to maintain an even shape while cooking.
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Pat dry: Blot tenderloin with paper towels to remove excess surface moisture.
Now the beef is ready to be seasoned and roasted to juicy perfection using Ina’s easy method.
Ina Garten’s Foolproof Method for Roast Beef Tenderloin
Follow these simple steps to roast flawless beef tenderloin just like Ina Garten:
Ingredients:
- 1 beef tenderloin (4-5 lbs), trimmed and tied
- 2 Tbsp room temperature butter
- 1 Tbsp kosher salt
- 1 Tbsp coarsely ground black pepper
Directions:
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Preheat oven to 500°F.
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Place tenderloin on a rimmed baking sheet. Spread butter evenly over tenderloin using your hands.
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Sprinkle salt and pepper all over the tenderloin.
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Roast for 22 minutes for rare or 25 minutes for medium-rare.
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Remove from oven, tent loosely with foil and let rest 20 minutes.
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Remove twine, slice and serve immediately.
The initial very high heat helps the tenderloin develop a beautifully browned, flavorful crust. Lower oven temps result in a paler, less caramelized exterior.
As the tenderloin roasts, the butter, salt and pepper work together to create a savory, textured outer layer. Letting the meat rest afterwards allows juices to redistribute so they don’t spill out when sliced.
Handy Tips for Success from Ina
Follow these tips from Ina Garten to ensure tender, juicy beef tenderloin every time:
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Don’t open the oven! Resist peeking so oven temp stays constant.
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Let meat rest before slicing. This crucial step allows juices to absorb back into the meat.
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Use a meat thermometer. Remove from oven when internal temp reaches 120°F for rare, 125°F for medium-rare.
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Slice against the grain. This yields the most tender pieces of meat.
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Save pan drippings for sauce. Deglaze the pan to make a simple, flavorful sauce.
Sample Sides to Serve with Roast Beef Tenderloin
A beautifully roasted tenderloin deserves equally special side dishes to complete the meal. Here are some options that pair perfectly:
- Creamy mashed potatoes or potato gratin
- Sautéed mushrooms or roasted asparagus
- Classic creamed spinach or green beans
- Horseradish sauce or béarnaise sauce
- dinner rolls or focaccia
- Arugula salad with shaved Parmesan
Don’t overcomplicate the sides – the tenderloin is the star of the show! Simple preparations allow its flavor to take center stage.
Make Carving Easier with Proper Technique
Carving a whole roast tenderloin can be daunting. Follow these steps for neat, easy slices:
- Place meat on carving board with untied side down to stabilize.
- With a sharp knife, slice perpendicular to the board, across the grain.
- Cut slices as thick or thin as desired. 3/4 inch is ideal.
- Slice evenly from one end to the other, turning meat as needed.
- Arrange slices on a platter and serve immediately.
Properly rested meat holds its shape nicely for clean, precise slices. Now you’re ready to wow your guests with Ina’s perfectly cooked roast beef tenderloin!
Frequently Asked Questions
If you’re new to cooking tenderloin, here are some common questions:
What temperature should beef tenderloin be when done?
For medium-rare aim for 125°F and for rare 120°F on a meat thermometer inserted into thickest part.
Can you cook tenderloin from frozen?
Yes, thaw first by keeping it wrapped and placing in fridge for 24-48 hours until completely thawed.
What if my tenderloin is too big for the baking sheet?
Use a roasting pan, or let the ends curve up off the sheet. The meat shrinks only slightly during roasting.
Can tenderloin be grilled instead?
Absolutely! Cook over direct high heat for about 15 minutes, turning occasionally, until browned and 125°F.
Ina Garten’s Tenderloin Deserves a Spot at Your Table
Beef tenderloin is a luxurious cut that’s so easy to mess up. But armed with Ina Garten’s foolproof roasting method, you can serve perfect tenderloin for any occasion with confidence.
For your next elegant dinner party, impress your guests and relax knowing the main course is under control. Just be prepared for lots of requests to share your recipe once they taste the incredible beef tenderloin you’ve mastered!