A special occasion meal.
Ina Garten’s Slow Roasted Beef Tenderloin recipe is always what I make for holiday roasts or special occasion meals. Everyone loves a roasted filet of beef and for good reason- when cooked properly it is described as “melting in your mouth.” It’s the most tender cut from the cow and is universally known as a luxury meal.
It is one of the most expensive cuts of beef you can buy, so when you decide to invest in making this beef tenderloin recipe, you will want to make sure you have everything you need to ensure absolute perfection and this is where I can help. Here is what you need to guarantee a stunning beef tenderloin that is cooked to perfection:
- A great cut of beef (not previously frozen and not vacuum sealed)
- An in-oven thermometer probe
- Fresh tarragon
- Butchers twine.
This cut of beef often goes by a few names including filet mignon, filet of beef, roast beef, and châteaubriand. Much of this depends on your region, and your butcher’s preference, although there are differences in the cuts. If you want to learn more about the names and cuts of beef, check out this article from Kitchn– A complete guide to steak.
How to make Ina Garten’s Beef Tenderloin Recipe:
The secret to success- The Dot.
The secret to achieving perfectly cooked beef tenderloin is nailing the temperature. The only way that can be done is with a trustworthy in oven thermometer. I came across the Thermoworks Dot years ago and I have several. I gift them frequently to all the cooks in my life. A must have for anyone who wants to remove the stress out of cooking any roast.
- It’s worth the extra money to purchase this cut at a reputable Butcher shop. If you can only find vacuum sealed or previously frozen (which most vacuum sealed cuts are) then you will need to roast the beef for longer and the results will be a “wetter” or “bloodier” meat. This is avoided by using a fresh cut. Trust me, I have learned this the hard way.
- If you do manage to source a high quality, fresh cut, then go for a temperature of around 128. Don’t be scared to go rare!
- Because Beef tenderloin roasts are so lean they cool fast and are often served at room temperature. This is another reason it is perfect for a large gathering. It’s okay if it’s not piping hot after resting.
The perfect pairing – Basil Parmesan sauce
I have tried many, many sauces to accompany this beef tenderloin recipe, but I always come back to the Ina Garten’s original recommendation of Basil Parmesan sauce.
The combination of herbal flavor from the tarragon combines perfectly with the sweet basil. This sauce can be made 2 days in advance.