It's the first full week of December and we’re all gearing up for the holiday festivities. Today I’m going teach you how to make Beef Tenderloin.
Whether you’re hosting Christmas Day, New Year’s dinner, or the holiday party with friends, this recipe fits the bill. Beef Tenderloin is easy to make and it feeds a crowd beautifully. You can serve it warm or cold, make some roasted potatoes and vegetables for the sides, add some crusty loaves of bread, or put out some grainy mustards. It’s also excellent with my Charmoula Sauce recipe from a few posts back.
This recipe comes from Ina Garten of Barefoot Contessa, and like most of her recipes, if you follow the directions carefully, you won’t fail, I promise. You’ll need to buy a 4- to 5-pound fillet of beef, trimmed and tied—you can have your butcher do this for you. Smear with butter, salt, and pepper all over; and slide it in a 500-degree oven. An important note for the oven: make sure it’s clean before you make this recipe since it can get a little smoky!