Ina Garten filet of beef from Barefoot Contessa Parties! roasts a whole trimmed tenderloin at 500°F with just butter, salt, and pepper, then serves it with a Gorgonzola cream sauce. And the recipe feeds 8 to 10 at approximately 650 calories per serving in about 45 minutes, since the beef roasts for only 22 to 25 and rests for 20.
Most beef tenderloin recipes sear on the stovetop first and roast at a moderate temperature, but Ina skips the sear and blasts the whole filet at 500°F. So the high oven heat builds a crust on every side at once, which saves time and eliminates the need for a separate skillet step.
Patting the outside of the beef completely dry with a paper towel before spreading the butter is the step that determines whether the surface browns or steams. And if any moisture stays on the meat, it evaporates in the oven and creates steam that prevents the crust from forming during those critical first minutes.
Source: Barefoot Contessa Parties! (2001, Clarkson Potter)
Ina Garten Filet of Beef
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings30
minutes40
minutes300
kcalA trimmed and tied whole filet gets rubbed with softened butter, salt, and pepper before 22 to 25 minutes at 500°F. Then a sauce of heavy cream reduced for 45 to 50 minutes gets whisked with crumbly Gorgonzola, Parmesan, and parsley to spoon over each thick slice.
Ingredients
- For the beef:
1 whole filet of beef (4 to 5 pounds), trimmed and tied
2 tablespoons unsalted butter, at room temperature
1 tablespoon kosher salt
1 tablespoon coarsely ground black pepper
- For the Gorgonzola sauce (makes 3 cups):
4 cups heavy cream
3 to 4 ounces crumbly Gorgonzola (not creamy or dolce)
3 tablespoons freshly grated Parmesan cheese
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3 tablespoons minced fresh parsley
Directions
- Preheat the oven: Heat to 500°F.
- Dry the beef: Then place the filet on a baking sheet and pat the outside completely dry with a paper towel.
- Butter and season: Once dry, spread the softened butter over the surface with your hands and sprinkle evenly with salt and pepper.
- Roast the filet: Then roast for exactly 22 minutes for rare or 25 minutes for medium-rare.
- Rest the beef: Once done, remove from the oven, cover tightly with foil, and rest at room temperature for 20 minutes.
- Start the sauce: While the beef roasts and rests, bring the heavy cream to a full boil in a medium saucepan over medium-high heat.
- Reduce the cream: Then continue boiling rapidly for 45 to 50 minutes, stirring occasionally, until it thickens like a white sauce.
- Add the cheeses: Once reduced, remove from the heat and add the Gorgonzola, Parmesan, salt, pepper, and parsley.
- Whisk until smooth: Then whisk rapidly until both cheeses melt into the cream.
- Slice and serve: Once the beef has rested, remove the strings, slice thickly, and serve with the Gorgonzola sauce.
FAQs
Why does the recipe roast at 500°F instead of a lower temperature?
The extreme heat creates a crust on all sides of the filet in under 25 minutes without overcooking the interior. And since tenderloin is naturally lean with very little marbling, a shorter cook time at high heat keeps the center pink and tender.
But every oven runs slightly differently at 500°F, so use a meat thermometer and pull at 120°F for rare or 125°F for medium-rare. Since the beef continues cooking during the 20-minute rest, the final temperature rises another 5 to 10 degrees under the foil.
Why does the sauce need to reduce for 45 to 50 minutes?
Four cups of heavy cream start thin and watery, so the long boil evaporates enough liquid to thicken the base into something that coats a spoon. And without that reduction, the Gorgonzola and Parmesan melt into a soupy liquid instead of a thick, clinging sauce.
Start the cream before you put the beef in the oven, because the reduction takes longer than the roast. Since the sauce holds well over very low heat, timing is flexible as long as the cream reaches the right consistency before the beef finishes resting.
What kind of Gorgonzola works for the sauce?
Ina specifies crumbly Gorgonzola, not creamy or dolce, because the aged variety melts into the reduced cream with a sharper, more distinct flavor. And dolce Gorgonzola is too soft and mild, so it disappears into the cream without adding enough punch.
But if crumbly Gorgonzola is unavailable, Roquefort or Stilton swap in since both are firm blue cheeses with a similar sharp bite. And use the same 3 to 4 ounces, because the reduced cream is concentrated enough that more cheese would overpower the beef.
What should I serve alongside this filet?
The ina garten roasted butternut squash pairs well because the sweet caramelized cubes contrast the salty Gorgonzola sauce. And roasted asparagus or a simple green salad adds freshness without competing with the rich cream.
But skip heavy starchy sides like baked potatoes loaded with sour cream, because the sauce already delivers that richness. And a lighter starch like the ina garten orzo with roasted vegetables balances the plate with lemon and feta instead of adding more cream.
Can I make the sauce ahead of time?
Ina notes that reheating works if you warm the sauce over low heat and whisk vigorously until it comes back together. So you can reduce the cream and add the cheeses up to a day ahead, then store covered in the fridge.
But the sauce may break slightly when reheated, so keep the heat low and whisk constantly until it re-emulsifies. And do not boil it again, because the already-reduced cream scorches fast the second time around.
