Description
Ina Garten’s beef tenderloin sauce elevates classic roast with a luxurious blend of mustard, herbs, and red wine. Rich flavors meld perfectly, creating an elegant centerpiece that will impress dinner guests with sophisticated French-inspired cuisine.
Ingredients
Scale
Main Protein:
- 1 whole filet of beef tenderloin (4 to 5 pounds), trimmed and tied
Sauce Components:
- 1 ½ cups good mayonnaise
- ⅓ cup sour cream
- 3 tablespoons Dijon mustard
- 1 ½ tablespoons whole-grain mustard
- 1 tablespoon prepared horseradish
Seasoning and Garnish:
- 6 tablespoons unsalted butter, melted
- Kosher salt
- Freshly ground black pepper
- 1 bunch of parsley, for garnish
Instructions
- Warm the oven to 275°F (135°C), positioning the rack in the center. Create a protective layer on a baking sheet by draping aluminum foil across its surface.
- Meticulously dry the beef tenderloin using clean paper towels, ensuring maximum moisture absorption. Generously coat the meat with melted butter, allowing complete coverage.
- Apply a robust seasoning blend of 4 teaspoons salt and 2 teaspoons black pepper, massaging the spices into every surface of the meat for maximum flavor infusion.
- Carefully transfer the seasoned tenderloin onto the prepared baking sheet, positioning it centrally for even heat distribution.
- Roast the meat in the preheated oven, monitoring closely for approximately 1 to 1¼ hours. Utilize an instant-read thermometer to verify the internal temperature reaches 130°F (54°C) for a perfect medium-rare doneness.
- After removing from the oven, immediately encase the tenderloin in aluminum foil, allowing it to rest and redistribute internal juices for 15 minutes at room temperature.
- While the meat rests, craft the accompanying sauce by whisking together mayonnaise, sour cream, Dijon mustard, yellow mustard, prepared horseradish, and a pinch of salt in a small mixing bowl.
- Refrigerate the sauce to enhance its flavor and maintain optimal consistency until serving time.
- Gently remove any cooking twine from the tenderloin. Slice the meat into elegant, uniform portions, sprinkling with additional salt to taste.
- Garnish with fresh parsley for a vibrant presentation. Serve the chilled sauce alongside the sliced beef, allowing guests to add according to their preference.
Notes
- Room temperature meat ensures more even cooking and tender results.
- Invest in a high-quality beef tenderloin for the most exceptional flavor and texture.
- Monitoring internal temperature prevents overcooking and guarantees a perfect medium-rare finish.
- Resting the meat after roasting allows juices to redistribute, creating incredibly succulent slices.
- Fresh herbs and simple seasonings transform this classic dish into a restaurant-worthy centerpiece.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dinner, Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 600 kcal
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 60 g
- Saturated Fat: 20 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 8 g
- Cholesterol: 100 mg