Ina’s 5-⭐️ Filet of Beef with Mustard Mayo Horseradish Sauce | Barefoot Contessa | Food Network

Ina Garten likes mixing fancy and casual fare, and she's sharing her secrets to this winning mashup of low and high. She sets a stylish Roast Filet of Beef with basic Mustard Mayo Horseradish and Crusty Baked Potatoes with Whipped Feta.
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Filet of Beef with Mustard Mayo Horseradish Sauce
Recipe thanks to Ina Garten
Level: Easy
Total: 1 hr 30 min
Active: 15 minutes
Yield: 6 to 8 servings

Active 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 newly ground black pepper
1 1/2 cups excellent mayo
1/3 cup sour cream
3 tablespoons Dijon mustard
1 1/2 tablespoons whole-grain mustard
1 tablespoon ready horseradish
Lot of parsley, for garnish

Instructions

Preheat the oven to 275 degrees F. Line a sheet pan with aluminum foil.

Pat the entire tenderloin dry with paper towels and brush all of it over (top and bottom) with the butter. Spray the tenderloin all over with 4 teaspoons salt and 2 teaspoons pepper. It will seem like a lot but believe me, it is very important.

Place the tenderloin on the ready sheet pan and roast it for 1 to 1 1/4 hours, till an instant-read thermometer placed into the end of the filet signs up 130 degrees F for medium unusual. Remove from the oven, cover firmly with aluminum foil, and allow to rest at space temperature level for 15 minutes. Discard the foil and permit to sit at room temperature level.

Meanwhile, for the sauce, blend together the mayo, sour cream, mustards, horseradish, and 1/4 teaspoon salt in a little bowl. Cool up until all set to serve.

Get rid of the strings and slice the filet in between 1/4 and 1/2 inch thick, sprinkle with salt, and place on a plate with a garnish of parsley. Serve warm, at space temperature level, or cold with the sauce on the side.

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Ina Garten's Filet of Beef with Mustard Mayo Horseradish Sauce|Barefoot Contessa|Food Network