We Made Ina Garten’s Beef Tenderloin, and Her Recipe Couldn’t Be Any Simpler

Updated: Feb. 14, 2024

I put this Ina Garten beef tenderloin to the test—and it passed with flying colors!

When looking for a classic and fail-proof recipe for dinner, I always turn to our trusted Ina. She has the best taste in food and she’s not trying to make anything more complicated than it needs to be. So when I had a craving for steak, I knew I had to try this Ina Garten beef tenderloin recipe.

The verdict? This filet of beef is as perfectly tender and delicious as she promises it will be. How easy is that!

Ina Garten’s Beef Tenderloin Recipe

Toh Ina Gartens Beef Tenderloin Gettyimages 1066601652 Risa Lichtman For Taste Of Home JveditRisa Lichtman for Taste of Home, Getty Images


  • 1 beef tenderloin roast (4 to 5 pounds), trimmed and tied
  • 2 tablespoons unsalted butter, room temperature
  • 1 tablespoon kosher salt
  • 1 tablespoon coarsely ground black pepper

Editor’s Tip: Your butcher may be able to trim and tie the roast for you.


Step 1: Season the beef tenderloin

Preheat the oven to 500°F. Place the beef on a baking sheet and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper.

Step 2: Cook the beef

Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare. Ina isn’t messing around!

Step 3: Rest, then slice

Remove the beef from the oven, cover with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings of butcher’s twine and slice the filet thickly.

Here’s What We Thought

Ina Garten Beef Tenderloin cut up on a cutting boardRisa Lichtman for Taste of Home

This Ina Garten beef tenderloin recipe truly couldn’t be any easier. It’s a great way to let this tender cut of meat shine. It’s the perfect blend of comfort food and delicacy, which can be dressed up or down, depending on what sides you serve. While the steak is cooking and resting, you can make your sides, like mashed potatoes, roasted vegetables or a green salad.

It’s a lot of meat, so if you don’t have a big crowd, you can always halve the recipe. And if you do end up with leftovers, definitely try one of these steak salads for lunch the next day.

Our Tips for the Best Beef Tenderloin

Don’t skip the salt

If you’re making this beef tenderloin, the most important thing is to not skimp on the seasoning! It might seem like a lot of salt, but it’s the only seasoning, and it’s just the right amount.

Use foil

Line your sheet pan with aluminum foil to make for easier cleanup.

Let the tenderloin rest

Don’t skip the rest period! While the steak is sitting, the juices get re-absorbed into the meat, making it tender and delicious. Give it that full rest time so the flavorful juices don’t leak out everywhere when you cut into the roast.

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