Ina Garten's Slow Roasted Beef Tenderloin with Tarragon
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.
Servings: 6 -8 people
Ingredients
- 1 4 -4.5 lb whole filet of beef tenderloin- trimmed and tied
- 3 tbsp good olive oil
- 4 tsp kosher salt (other types of salt will need qty adjustment)
- 2 tsp coarsely ground black pepper
- 15-20 branches fresh tarragon
Instructions
- Preheat the oven to 275°F 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.
- Insert a Probe Thermometer and Roast the filet of beef for about 1 1/4 to 1 1/2 hours, until the temperature registers 125-130°F degrees in the center for rare and 130-135°F degrees for medium-rare.
- Cover the filet with aluminum foil and allow to rest for 20 minutes. Remove tarragon & strings, slice thickly and serve warm or at room temperature.
- Recommended: Serve with Basil Parmesan Sauce or Classic Horseradish Cream Sauce.
Notes
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.