Ina Garten Summer Filet of Beef with Béarnaise Mayonnaise

Ina Garten summer filet of beef with béarnaise mayonnaise takes 1 hour 30 minutes and beef tenderloin, tarragon and shallots to make a tender, rosy roast. Try this make-ahead dinner party main for summer entertaining or Sunday dinner, since it's served warm or cold.

Roast the tenderloin low at 275°F until a thermometer reads 130°F, because that gentle heat keeps the beef evenly rosy from edge to edge. Pull it too late and you lose the tender, juicy slices that make this dish worth serving.

Ina Garten borrowed the idea for this sauce from a recipe in Sarah Leah Chase's Open House Cookbook, then turned it into a mayonnaise you can serve cold. Instead of a last-minute hot béarnaise, she whips it up in the food processor ahead of time. That way the whole dish is ready before guests arrive (Make It Ahead, 2014).

Source: Make It Ahead (2014)

Ina Garten Summer Filet of Beef with Béarnaise Mayonnaise

0.0 from 0 votes

Course: DinnerCuisine: AmericanDifficulty: Medium

Servings

8

servings

Prep time

20

minutes

Cooking time

1

hour 

15

minutes

Calories

640

kcal

A tenderloin roasted low and slow turns buttery and evenly pink, and the tarragon mayonnaise on the side adds a cool, tangy contrast. Slice it thin and serve it warm, at room temperature or cold.

Ingredients

• 1 whole (4- to 5-pound) beef tenderloin, trimmed and tied
  

• 6 tablespoons (3/4 stick) unsalted butter, melted
  

• Kosher salt and freshly ground black pepper
  

• 3/4 cup minced shallots (3 shallots)
  

• 4 tablespoons minced fresh tarragon leaves, divided
  

• 1/2 cup dry white wine
  

• 1/4 cup tarragon or white wine vinegar
  

• 2 extra-large egg yolks, at room temperature
  

• 2 tablespoons freshly squeezed lemon juice, at room temperature
  

• 1 tablespoon Dijon mustard
  

• 1 cup vegetable or canola oil, at room temperature
  

• 1/2 cup good olive oil, at room temperature
  

Directions

• Preheat and prep: Preheat the oven to 275°F and line a sheet pan with aluminum foil. Then dry the whole tenderloin well with paper towels so the seasoning sticks.
• Butter and season: Brush the tenderloin all over with 6 tablespoons melted butter, top and bottom. Sprinkle it with 4 teaspoons kosher salt and 2 teaspoons pepper, which seems like a lot but is what flavors a thick roast.
• Roast the beef: Set the tenderloin on the sheet pan and roast it for 1 to 1 1/4 hours. It's ready when an instant-read thermometer in the end reads 130°F for medium rare. Then cover it tightly with foil and rest it for 15 minutes before discarding the foil.
• Reduce the shallots: While the beef roasts, bring 3/4 cup minced shallots, 3 tablespoons tarragon, 1/2 cup white wine and 1/4 cup vinegar to a boil in a small saucepan over medium-high heat. Boil for 5 minutes until only 1 tablespoon of liquid remains, then cool it for 15 minutes.
• Blend the mayonnaise: Process 2 egg yolks, 2 tablespoons lemon juice, 1 tablespoon Dijon, 2 1/2 teaspoons salt and 1 teaspoon pepper in a food processor for 10 seconds. With the machine running, slowly pour in 1 cup vegetable oil and 1/2 cup olive oil until the mixture thickens into an emulsion.
• Finish the sauce: Add the cooled shallot reduction and the remaining tablespoon of tarragon, then pulse to combine. Refrigerate the mayonnaise until you are ready to serve.
• Slice and serve: Slice the beef between 1/4 and 1/2 inch thick and sprinkle the slices with salt. Serve it warm, at room temperature or cold, with the béarnaise mayonnaise on the side.

Tools for this recipe

• ThermoPro instant-read thermometer, Nordic Ware half sheet pan, Cuisinart 14-cup food processor, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this filet of beef ahead of time?

Yes, this is a make-ahead dish. Roast the beef and make the mayonnaise, then wrap both well and refrigerate for up to 2 days. Slice the beef just before serving.

Do I have to serve the beef cold?

No, it works warm, at room temperature or cold. The warm slices are great right after the 15-minute rest, while the cold ones suit a summer buffet.

What can I use instead of tarragon vinegar?

White wine vinegar works fine, since the recipe calls for either one. The shallots, wine and fresh tarragon already carry most of the béarnaise flavor.

How do I know when the tenderloin is done?

Use an instant-read thermometer in the thickest end and pull the beef at 130°F for medium rare. Going by time alone is risky because tenderloins vary in thickness.

What's the most common mistake with this recipe?

Under-seasoning is the usual problem, since a thick tenderloin needs the full amount of salt and pepper. The mayonnaise also needs room-temperature eggs, oil and lemon juice, or it may not emulsify.