Name: Ina Garten Beef Tenderloin
Prep time: 10 min
Cook time: 37 min
Total time: 47 min
Ingredients: 1 (4 to 5 lb) beef tenderloin, trimmed and tied; 2 tablespoons unsalted butter, softened; 1 tablespoon kosher salt; 1 tablespoon coarsely ground black pepper

This tender juicy Ina Garten Beef Tenderloin is made with kosher salt, black pepper, and butter, and ready in 47 minutes. Carving into the warm roast reveals a deeply browned crust and a perfectly pink center. I love relying on this method when cooking for a crowd because it never fails.

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Why This Classic Works

Cooking a large piece of expensive meat used to make me incredibly nervous. I would constantly open the oven door to check the temperature, which ruined the crust.

This high-heat method solved my problem completely. Trusting the 500-degree oven for exactly twenty-two minutes produces the most consistent medium-rare roast I have ever achieved.

Ina Garten Beef Tenderloin Ingredients

1 (4 to 5 lb) beef tenderloin, trimmed and tied
2 tablespoons unsalted butter, softened
1 tablespoon kosher salt
1 tablespoon coarsely ground black pepper

How To Make Ina Garten Beef Tenderloin

Prep the Oven: Preheat your oven to 500°F and place a baking sheet inside to get hot.
Season the Meat: Pat the tenderloin dry with paper towels. Rub the entire surface evenly with softened butter.
Apply the Crust: Coat the meat generously with kosher salt and black pepper, pressing it lightly so it sticks.
Roast the Tenderloin: Place the beef on the hot baking sheet and roast for exactly 22 minutes for a medium-rare center.
Rest and Slice: Remove from the oven, cover tightly with aluminum foil, and let it rest for 15 minutes before slicing.

Recipe Tips

Bring meat to room temperature: Let the tenderloin sit on the counter for an hour before cooking to ensure even roasting.
Use a meat thermometer: If you prefer medium over medium-rare, pull the meat at 130°F instead of relying solely on the clock.
Do not skip the rest: Resting allows the juices to redistribute, keeping the slices moist instead of bleeding onto the cutting board.

What To Serve With Beef Tenderloin

Rich roasted meats pair well with sharp, creamy side dishes to cut through the fat. Serve this alongside garlic mashed potatoes and a crisp arugula salad dressed with lemon vinaigrette. A spicy horseradish cream sauce is also a great addition to the plate.

How To Store

Keep leftover slices in an airtight container in the fridge for up to 3 days. Eat them cold in sandwiches or gently reheat them in a low oven to prevent overcooking the center. Freezing is not recommended as it changes the meat’s texture.

FAQs

Do I have to tie the tenderloin?

Tying the meat ensures it has a uniform thickness from end to end. This prevents the thinner tail end from drying out while the thickest part cooks.

Can I sear it on the stove first?

You can, but the 500-degree oven temperature creates a great crust on its own. Searing is unnecessary and risks overcooking the outside.

What if my tenderloin is smaller?

If your cut is only 2 to 3 pounds, reduce the cooking time to about 15 minutes. Always verify the internal temperature with a probe thermometer.

Nutrition

Calories: 350 kcal
Total Fat: 22 g
Saturated Fat: 9 g
Cholesterol: 105 mg
Sodium: 850 mg
Total Carbohydrate: 0 g
Protein: 35 g

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