Sharon BrownAh, the summer months. As the sun shines brightly, many of us dream about juicy barbecues and delectable feasts. If you’re like me, your taste buds start to tingle just thinking about that tender beef, perfectly seasoned, and cooked to near perfection. That brings me to a standout dish that captures the essence of special occasions: the Barefoot Contessa Beef Tenderloin recipe.
What is the Barefoot Contessa Beef Tenderloin?
This recipe, popularized by Ina Garten—affectionately known as the Barefoot Contessa—offers an impressive main course that works for casual family dinners and fancy gatherings alike. The beef tenderloin, often considered the crème de la crème of cuts, is first marinated with a simple yet flavorful mixture including Dijon mustard, balsamic vinegar, and fresh tarragon. The end result? A tender, juicy, and flavorful piece of meat that practically melts in your mouth.
I still remember my first attempt. I was nervous—beef tenderloin is no small endeavor! However, as I followed Ina’s instructions, I felt the confidence grow, and soon enough, I was amazed by the aroma filling my kitchen. No culinary degree was needed; just a sense of adventure and, perhaps, a trusty pair of kitchen gloves.
Why You’ll Love This Barefoot Contessa Beef Tenderloin Recipe
Trust me on this; you will love the Barefoot Contessa Beef Tenderloin recipe for a multitude of reasons:
Simplicity: The ingredient list is short, making it easy to assemble. You won’t be spending hours in the kitchen hunting down exotic ingredients.
Flavor Explosion: The combination of Dijon, balsamic vinegar, and fresh tarragon gives the beef a bright flavor that’s anything but boring.
Perfect for Entertaining: Serve this dish and watch your guests ooh and ahh. You’ll feel like a culinary master without needing to be one.
Versatile: You can pair it with various sides, from simple veggies to creamy mashed potatoes, which boosts the flavor profile of your meal.
Healthier Choice: If grilled or cooked properly, this tenderloin is a lean cut of beef, offering a healthy protein that works beautifully in a balanced diet.
The Ingredients
This is where the magic starts. Here’s what you’ll need for this recipe:
- 1 tablespoon Dijon mustard
- 1 tablespoon balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- 4 teaspoons sea salt
- 2 teaspoons freshly cracked black pepper
- 10 to 15 sprigs of fresh tarragon
- 1 whole beef tenderloin, trimmed (around 4½ pounds)
- Basil Parmesan Mayonnaise, for serving
Each ingredient plays its role in contributing to the dish’s overall impact. Fresh tarragon is truly the star—its herby brightness elevates the tender flavor of the beef.
Step-by-Step Instructions
Let’s break it down, step by step.
Step 1: Preparing the Marinade
Grab a small bowl. Combine the Dijon mustard, balsamic vinegar, olive oil, sea salt, and cracked black pepper. Whisk this mixture until it’s fully blended.
Step 2: Marinating the Beef
Next, take that beautiful beef tenderloin and place it in a shallow dish. Pour your marinade over the meat, making sure every inch is well-coated. Remember, this is where the flavor starts! Cover the dish and let it marinate in the refrigerator for at least one hour. If you’re feeling bold, let it sit longer—up to four hours will deepen the flavor.
Step 3: Prepping the Grill or Oven
While the beef lounges in that marinade, heat your grill or preheat your oven to 425°F. If you’re grilling, oil the grates; if you’re roasting, a baking sheet will do just fine.
Step 4: Cooking the Tenderloin
Take the beef out of the fridge and let it sit at room temperature for about 15—20 minutes. This step ensures even cooking.
If using a grill, place the tenderloin directly onto the grates. Sear it for about 5 minutes on each side. If you’ve opted for the oven, place it in the preheated oven and roast for about 25-30 minutes to reach medium rare. Remember to use a meat thermometer—130°F is your target for that perfect juicy tenderness.
Step 5: Let It Rest
Once it reaches that glorious temperature, remove it from the grill or oven. Tent it loosely with foil and let it rest for at least 15 minutes. This trick allows juices to redistribute, ensuring that every bite is flavorful.
Step 6: Serving
Slice the tenderloin against the grain into thick medallions. Serve it with a dollop of Basil Parmesan Mayonnaise. This tangy, creamy topping perfectly complements the rich beef, making it a match made in culinary heaven.
Tips & Tricks
Now that you’ve got the steps down, here are some handy tips to enhance your cooking experience:
- Use a good quality mustard: The better the mustard, the more flavor it brings.
- Always let your meat rest post-cooking to keep it juicy.
- If you have leftover marinade, boil it for a few minutes before serving as a sauce.
- For a lovely crust, pat the meat dry before placing it on the grill. This helps in achieving that sear.
- Consider using fresh herbs if you can find them—they’ll make a noticeable difference.
Nutrition Information
barefoot contessa beef tenderloin recipe Nutrition facts
Can I Store Barefoot Contessa Beef Tenderloin?
Absolutely! If you have leftovers, here’s how to keep them delicious:
- Allow the beef to cool completely before wrapping it tightly in plastic wrap or placing it in an airtight container.
- You can store it in the refrigerator for up to three days.
- For longer storage, freeze the beef after slicing. It can last up to three months in the freezer. When you’re ready to enjoy it again, simply thaw it in the refrigerator overnight.
What Can I Serve with Barefoot Contessa Beef Tenderloin?
This meal is all about versatility. You have tons of options when it comes to sides. Here are a few of my favorites:
- Roasted Asparagus: Drizzle with olive oil and season with salt for a light, crispy side.
- Garlic Mashed Potatoes: Who doesn’t love creamy potatoes? They pair beautifully with the beef juices.
- Caesar Salad: A fresh salad breaks the richness of the beef nicely.
- Grilled Vegetables: Zucchini, bell peppers, and eggplant make for colorful, vibrant options.
- Wild Rice Pilaf: Offering a nutty flavor, wild rice complements the tenderloin remarkably well.
Variations
Here are five exciting variations for your beef tenderloin that can bring in unique flavors:
- Herb-Crusted Tenderloin: Add a blend of fresh herbs like rosemary, thyme, and parsley to the marinade for additional depth.
- Spicy Mustard Glaze: Use a spicy Dijon or add a bit of chili powder to the marinade for a kick.
- Wine Reduction Sauce: After cooking, deglaze the pan with a splash of red wine for a decadent sauce to serve on top.
- Balsamic Glaze: Finish the beef with a drizzle of reduced balsamic vinegar right before serving for a sweet twist.
- Stuffed Beef Tenderloin: Consider stuffing the beef with pastrami and cheese for an extravagant twist that combines multiple flavors.
Barefoot Contessa Beef Tenderloin Recipe
Equipment
- Small bowl
- Shallow dish
Ingredients
- 1 tablespoon Dijon mustard
- 1 tablespoon balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- 4 teaspoons sea salt
- 2 teaspoons freshly cracked black pepper
- 10 to 15 sprigs of fresh tarragon
- 1 whole beef tenderloin trimmed (around 4½ pounds)
Instructions
- Grab a small bowl. Combine the Dijon mustard, balsamic vinegar, olive oil, sea salt, and cracked black pepper. Whisk this mixture until it’s fully blended.
- Next, take that beautiful beef tenderloin and place it in a shallow dish. Pour your marinade over the meat, making sure every inch is well-coated. Remember, this is where the flavor starts! Cover the dish and let it marinate in the refrigerator for at least one hour. If you’re feeling bold, let it sit longer—up to four hours will deepen the flavor.
- While the beef lounges in that marinade, heat your grill or preheat your oven to 425°F. If you’re grilling, oil the grates; if you’re roasting, a baking sheet will do just fine.
- Take the beef out of the fridge and let it sit at room temperature for about 15—20 minutes. This step ensures even cooking.
- If using a grill, place the tenderloin directly onto the grates. Sear it for about 5 minutes on each side. If you’ve opted for the oven, place it in the preheated oven and roast for about 25-30 minutes to reach medium rare. Remember to use a meat thermometer—130°F is your target for that perfect juicy tenderness.
- Once it reaches that glorious temperature, remove it from the grill or oven. Tent it loosely with foil and let it rest for at least 15 minutes. This trick allows juices to redistribute, ensuring that every bite is flavorful.
- Slice the tenderloin against the grain into thick medallions. Serve it with a dollop of Basil Parmesan Mayonnaise. This tangy, creamy topping perfectly complements the rich beef, making it a match made in culinary heaven.
Notes
- Use a good quality mustard: The better the mustard, the more flavor it brings.
- Always let your meat rest post-cooking to keep it juicy.
- If you have leftover marinade, boil it for a few minutes before serving as a sauce.
- For a lovely crust, pat the meat dry before placing it on the grill. This helps in achieving that sear.
- Consider using fresh herbs if you can find them—they’ll make a noticeable difference.
Nutrition
FAQs
Conclusion
Creating the Barefoot Contessa Beef Tenderloin can seem daunting, but trust me, the reward is worth the effort. With simple ingredients and clear steps, you’ll impress family and friends while providing a delightful meal. Prepare to savor the juicy, tender beef and enjoy the joy of cooking. Whether for a holiday feast or a cozy dinner at home, this recipe guarantees a memorable experience. Now, roll up those sleeves, fire up the grill or oven, and dive into this mouthwatering adventure. Happy cooking!
