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Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes Slice the filet of beef between 1/4 and 1/2 inch thick, sprinkle with salt, and serve warm, at room temperature, or cold with the béarnaise mayonnaise on the side. Remove the strings and slice the filet thickly.
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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 gorgonzola sauce, for serving (see recipe) Refrigerate until ready to serve Ina garten’s method delivers a beautifully roasted beef tenderloin—perfectly seared on the outside and tender inside—paired with a rich, creamy mustard sauce that enhances every bite.
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Try this mind blowing beef tenderloin recipe from an excellent chef, ina garten.
Barefoot contessa summer filet of beef with béarnaise mayonnaise is made with beef tenderloin, unsalted butter, shallots, fresh tarragon, dry white wine, and dijon mustard It takes about 2 hour and 15 minutes to prepare and serves 8 to 10. What is barefoot contessa filet of beef Barefoot contessa filet of beef refers to a recipe by ina garten, featuring tender beef tenderloin, usually topped with a rich sauce
