his recipe for Slow Roasted Filet of Beef by Ina Garten is one of the easiest dishes you will ever make and is sure to impress even the most critical of guests. It is my favorite dish to make for any special occasion. In fact, I have invented reasons to host special occasions just so I have an excuse to make this incredible cut of beef!
There are no tricks, fancy techniques or equipment needed to execute this recipe. All you need is a great cut of beef, some fresh tarragon and butchers twine. After that, the oven does all the work.
Having made this beef tenderloin several times, I can tell you that every-single-time, regardless of the size of the beef, the results are simply beyond impressive. But every special entree, deserves some special side dishes to help it shine and really blow your tastebuds away.
First, you’ll need a good sauce. Ina recommends serving her Fresh Basil Parmesan Mayonnaise and I have made this several times. Each time the result was delicious, but I have learned that this sauce is best made in advance so the flavors have time to marry together. I have also learned that I prefer using sunflower oil over vegetable oil because it lightens up the flavors of the oil noticeably. When I don’t have time or the ingredients to make this basil mayonnaise, I serve the beef with a delicious horseradish creme sauce or a good steak sauce such as Delmonico’s or Peter Lugers.
My favorite side dishes to accompany this beef are also inspired by Ina Garten and her recommendations. They are Truffled Mashed Potatoes and Balsamic Brussel sprouts. However, any side dishes will do splendidly. After all, the beef is the real star here.
I promise you that you will be crowned the queen, or king, of the kitchen with this meal.
This recipe for slow roasted beef will make you the star of the show!
- 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
- 2 extra large egg yolks, at room temperature (Organic is best)
- 3 tbs freshly squeezed lemon juice
- 1/2 cup freshly grated Parmesan cheese
- 1 tbs dijon mustard
- 1/2 cup chopped fresh basil leaves, lightly packed
- 1/2 tsp minced garlic
- 1 cup sunflower oil
- 1/2 cup olive oil
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.
In this order, place the basil, lemon juice, Parmesan, mustard, garlic, 1 tablespoon salt, and 1 teaspoon pepper then the egg yolks, in a food processor fitted with the steel blade.
Process for 20 seconds, until smooth. Combine the sunflower oil and olive oil in a 2-cup liquid measuring cup. With the processor running, slowly pour the oil mixture through the feed tube to make a thick emulsion.
Taste for seasonings - the mayonnaise is a sauce so it should be highly seasoned. Store in the refrigerator until ready to use; it will keep for up to a week.
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.