How to Cook Beef Tenderloin Like Ina Garten

Ina Garten, the beloved Barefoot Contessa, truly knows how to prepare beef tenderloin to finger-licking perfection. Her recipe yields tender, juicy and flavorful meat that melts in your mouth With just a few simple steps, you too can make beef tenderloin worthy of the Food Network star right in your own kitchen

In this article, we’ll break down Ina’s techniques for choosing, prepping, seasoning, roasting and serving beef tenderloin. Follow these tips to achieve tenderloin as incredible as Ina’s.

Shop for Quality Tenderloin

Ina advises selecting a whole, center-cut beef tenderloin roast that is around 3 pounds. Choose meat that:

• Has bright red color throughout

• Displays ample marbling for tenderness

• Feels heavy for its size

• Lacks tough sinew or silver skin

• Has a tapered oval shape for even cooking

Grain-fed or grass-fed tenderloin will both work beautifully. Allow 1/2 pound per person if serving tenderloin as the main course.

Prep the Tenderloin for Roasting

To prep the tenderloin for cooking, Ina recommends:

• Trim – Remove all silver skin and excess fat with a sharp knife.

• Tie – Use butcher’s twine to tie the tenderloin into a neat cylinder. This allows for even cooking.

• Coat – Brush the meat all over with olive oil to help form a nice crust.

• Season – Liberally apply coarse salt and pepper before roasting.

• Rest – Allow tenderloin to sit at room temperature for 1 hour before cooking.

Ina’s Foolproof Roasting Method

Ina roasts her tenderloin in the oven using this simple process:

• Preheat oven to 450 ̊F.

• Heat an oven-safe skillet over high heat on the stovetop.

• Sear tenderloin for 1-2 minutes per side in the hot skillet to caramelize the crust.

• Transfer skillet to preheated oven and roast for 25-30 minutes until meat reaches 125 ̊F.

• Remove tenderloin from oven, tent with foil and let rest 10-15 minutes before slicing.

Check for Proper Doneness

To test for doneness, Ina recommends using an instant-read meat thermometer. Insert into the thickest part of the tenderloin and check the internal temperature:

• Rare: 120-125 ̊F
• Medium Rare: 130-135 ̊F
• Medium: 140-145 ̊F
• Medium Well: 150-155 ̊F
• Well Done: 160 ̊F and above (not ideal for tenderloin)

The temperature will continue rising around 10 ̊F during resting time.

Ina’s Signature Beef Tenderloin Recipe

Putting it all together, here is Ina Garten’s spectacular beef tenderloin recipe to try for yourself:

Ingredients:

• 1 (3 pound) center-cut beef tenderloin roast, trimmed
• Kosher salt and freshly ground black pepper
• 2 tablespoons olive oil

Directions:

1. Remove all silver skin and trim any excess fat from the tenderloin. Tie with butcher’s twine.

2. Brush tenderloin with olive oil and generously season all over with salt and pepper. Bring to room temperature for 1 hour.

3. Preheat oven to 450 ̊F. Heat an oven-safe skillet over high heat on stovetop.

4. Sear tenderloin for 1-2 minutes per side in the hot skillet to caramelize.

5. Roast tenderloin in oven for 25-30 minutes until internal temperature reaches 125 ̊F.

6. Remove from oven, tent with foil and allow to rest for 10-15 minutes.

7. Slice into 1/2-inch pieces and serve immediately. Enjoy!

Serving Suggestions from Ina

Ina recommends serving her succulent beef tenderloin with:

• Horseradish sauce or béarnaise sauce for dipping

• Sauteed mushrooms with thyme and garlic

• Roasted potatoes or creamy mashed potatoes

• A fresh green salad or sautéed green beans

• Warm breads and butter