Ina's 5-⭐️ Filet of Beef with Mustard Mayo Horseradish Sauce | Barefoot Contessa | Food Network
Food Network
36,195 views
Ina Garten loves mixing fancy and casual fare, and she's sharing her secrets to this winning mashup of high and low. She pairs an elegant Roast Filet of Beef with simple Mustard Mayo Horseradish and Crusty Baked Potatoes with Whipped Feta.
#InaGarten #BarefootContessa #FoodNetwork #CoquillesSaintJacques
Get the recipe ▶ https://foodtv.com/3TIrz5P
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Filet of Beef with Mustard Mayo Horseradish Sauce
Recipe courtesy of Ina Garten
Level: Easy
Total: 1 hr 30 min
Active: 15 min
Yield: 6 to 8 servings
Ingredients
1 whole filet of beef tenderloin (4 to 5 pounds), trimmed and tied
6 tablespoons (3/4 stick) unsalted butter, melted
Kosher salt and freshly ground black pepper
1 1/2 cups good mayonnaise
1/3 cup sour cream
3 tablespoons Dijon mustard
1 1/2 tablespoons whole-grain mustard
1 tablespoon prepared horseradish
Bunch of parsley, for garnish
Directions
Preheat the oven to 275 degrees F. Line a sheet pan with aluminum foil.
Pat the entire tenderloin dry with paper towels and brush it all over (top and bottom) with the butter. Sprinkle the tenderloin all over with 4 teaspoons salt and 2 teaspoons pepper. It will seem like a lot but trust me, it's important.
Place the tenderloin on the prepared sheet pan and roast it for 1 to 1 1/4 hours, until an instant-read thermometer inserted into the end of the filet registers 130 degrees F for medium rare. Remove from the oven, cover tightly with aluminum foil, and allow to rest at room temperature for 15 minutes. Discard the foil and allow to sit at room temperature.
Meanwhile, for the sauce, whisk together the mayonnaise, sour cream, mustards, horseradish, and 1/4 teaspoon salt in a small bowl. Refrigerate until ready to serve.
Remove the strings and slice the filet between 1/4 and 1/2 inch thick, sprinkle with salt, and place on a platter with a garnish of parsley. Serve warm, at room temperature, or cold with the sauce on the side.
Copyright 2018 by Ina Garten. All rights reserved.
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Ina Garten's Filet of Beef with Mustard Mayo Horseradish Sauce | Barefoot Contessa | Food Network
Ina's 5-⭐️ Filet of Beef with Mustard Mayo...
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Ina's 5-⭐️ Filet of Beef with Mustard Mayo Horseradish Sauce | Barefoot Contessa | Food Network
Food Network
36,195 views
Ina Garten loves mixing fancy and casual fare, and she's sharing her secrets to this winning mashup of high and low. She pairs an elegant Roast Filet of Beef with simple Mustard Mayo Horseradish and Crusty Baked Potatoes with Whipped Feta.
#InaGarten #BarefootContessa #FoodNetwork #CoquillesSaintJacques
Get the recipe ▶ https://foodtv.com/3TIrz5P
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Filet of Beef with Mustard Mayo Horseradish Sauce
Recipe courtesy of Ina Garten
Level: Easy
Total: 1 hr 30 min
Active: 15 min
Yield: 6 to 8 servings
Ingredients
1 whole filet of beef tenderloin (4 to 5 pounds), trimmed and tied
6 tablespoons (3/4 stick) unsalted butter, melted
Kosher salt and freshly ground black pepper
1 1/2 cups good mayonnaise
1/3 cup sour cream
3 tablespoons Dijon mustard
1 1/2 tablespoons whole-grain mustard
1 tablespoon prepared horseradish
Bunch of parsley, for garnish
Directions
Preheat the oven to 275 degrees F. Line a sheet pan with aluminum foil.
Pat the entire tenderloin dry with paper towels and brush it all over (top and bottom) with the butter. Sprinkle the tenderloin all over with 4 teaspoons salt and 2 teaspoons pepper. It will seem like a lot but trust me, it's important.
Place the tenderloin on the prepared sheet pan and roast it for 1 to 1 1/4 hours, until an instant-read thermometer inserted into the end of the filet registers 130 degrees F for medium rare. Remove from the oven, cover tightly with aluminum foil, and allow to rest at room temperature for 15 minutes. Discard the foil and allow to sit at room temperature.
Meanwhile, for the sauce, whisk together the mayonnaise, sour cream, mustards, horseradish, and 1/4 teaspoon salt in a small bowl. Refrigerate until ready to serve.
Remove the strings and slice the filet between 1/4 and 1/2 inch thick, sprinkle with salt, and place on a platter with a garnish of parsley. Serve warm, at room temperature, or cold with the sauce on the side.
Copyright 2018 by Ina Garten. All rights reserved.
▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT
▶ INSTAGRAM: Instagram: FoodNetwork
▶ TIKTOK: TikTok: foodnetwork
▶ X: https://x.com/FoodNetwork
▶ FACEBOOK: Facebook: FoodNetwork
▶ WEBSITE: https://www.foodnetwork.com
Ina Garten's Filet of Beef with Mustard Mayo Horseradish Sauce | Barefoot Contessa | Food Network
Ina's 5-⭐️ Filet of Beef with Mustard Mayo...