Ina Garten’s Slow Roasted Beef Tenderloin Recipe

By Christina Collins

Slow Cooked Filet of Beef

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:

Slow Cooked Filet of Beef
It is not only easy enough for a beginner cook to make, but it’s also incredibly impressive.

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.

Pro Tips:

  • 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.

Slow Cooked Filet of Beef

Ina Garten’s Slow Roasted Beef Tenderloin

This filet of beef tenderloin is cooked at a low temperature for an extended period of time which ensures an even medium-rare from edge to edge.
Serves 6-8 people.
5 from 4 votes
Prep Time 10 mins
Cook Time 1 hr 25 mins
Resting time 15 mins
Total Time 1 hr 35 mins
Course Main Course
Cuisine American
Servings 8


  • 1 whole filet of beef tenderloin trimmed and tied (4 1/2 pounds)
  • 3 tablespoons good olive oil
  • 4 teaspoons kosher salt
  • 2 teaspoons coarsely ground black pepper
  • 15-20 branches fresh tarragon


  • Preheat the oven to 275 degrees.
  • Place the filet on a sheet pan and pat it dry (all over) with paper towels. Brush the filet all over with the oil, reserving about half a tablespoon. Sprinkle it all over with the salt and pepper.  Place the tarragon branches around the beef, tying them in 4 or 5 places with kitchen twine to keep them in place, and then brush the tarragon with the reserved oil.
  • Roast the filet of beef for 1 1/4 to 1 1/2 hours, until the temperature registers 125 degrees in the center for rare and 135 degrees for medium-rare. Cover the filet with aluminum foil and allow to rest for 20 minutes. Slice thickly and serve warm or at room temperature. 


Because the beef is slow roasted, the recipe can be adjusted to accommodate a small cut of beef without altering the time. Of course, keep an eye on it, but I have produced excellent results using varying size cuts. Simply, adjust your seasonings correctly. 
Recommended side sauces for serving are horseradish cream sauce or Ina’s Basil Parmesan Mayonnaise. 

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3 thoughts on “Ina Garten’s Slow Roasted Beef Tenderloin Recipe”

  1. Made the tenderloin for Christmas Dinner – it was amazing! Melted in our mouths and was cooked perfectly. I didn’t have tarragon but had a fresh herb mix of thyme, rosemary and sage sprigs so I used them – delicious!! Will definitely make this again, its a keeper!

    • I am so thrilled to hear that you enjoyed it! Although we were a small crowd of 3 this past Christmas, I still made it this year, and for the first time we had leftovers for “melt in your mouth” sandwiches the next day. Yum! Preparing the tenderloin this way simply blows me away every time we make it. Great to know you tried it with other herbs! Thank you for taking the time to reach out!

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