Ina Garten’s Beef Fillet for the Holidays is the definition of elegant simplicity. With just a handful of ingredients and a foolproof high-heat roasting method, this tender, buttery filet of beef becomes a stunning centerpiece for Christmas dinner, holiday parties, or any special celebration. It’s rich, perfectly seasoned, and surprisingly easy—exactly what you’d expect from the Barefoot Contessa.
Why Everyone Will Love This Recipe
- Uses only four ingredients, all high-impact
- Foolproof roasting method with reliable results
- Exceptionally tender and juicy beef
- Perfect for holiday entertaining and dinner parties
- Can be served warm or at room temperature
What Is Beef Fillet?
Beef fillet—also known as filet mignon roast or whole tenderloin—is one of the most tender cuts of beef. Ina Garten’s approach keeps things classic: butter, salt, pepper, and very high heat. This minimalist method allows the quality of the beef to shine, making it ideal for holidays when you want something luxurious but stress-free.
Cooking Tips
- Bring the beef close to room temperature before roasting for even cooking.
- Use a meat thermometer if you prefer precise doneness.
- Don’t skip the resting time—it ensures juicy slices.
- Trim and tie the filet so it cooks evenly and looks polished.
- Slice thickly for an impressive presentation.
Frequently Asked Questions
What temperature is best for roasting beef fillet?
Ina Garten recommends 500°F, which quickly sears the exterior while keeping the inside tender.
How do I know when it’s done?
About 22 minutes yields rare beef. Add a few extra minutes for medium-rare or medium, depending on preference.
Can this be made ahead?
Yes. The filet can rest for 20 minutes and still be served warm, or sliced and served at room temperature.
Should I use a rack?
Not necessary. Roasting directly on a baking sheet works perfectly for this method.
What should I serve with beef fillet?
Roasted vegetables, creamy mashed potatoes, or a simple green salad pair beautifully.
How to Store
Store leftover beef fillet in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving, or gently reheat wrapped in foil.
How to Freeze
Wrap unsliced beef tightly in plastic wrap and foil and freeze for up to 2 months. Thaw overnight in the refrigerator. Note that freezing may slightly affect texture.
Ingredients
- 1 whole filet of beef (4–5 pounds), trimmed and tied
- 2 Tbsp unsalted butter, at room temperature
- 1 Tbsp kosher salt
- 1 Tbsp coarsely ground black pepper
How to Make Ina Garten’s Beef Fillet for the Holidays
- Preheat the oven to 500°F (260°C).
- Prepare the beef: Place the filet on a baking sheet and pat dry with paper towels. Spread butter evenly over the surface. Sprinkle generously with salt and pepper.
- Roast: Transfer to the oven and roast for 22 minutes for rare, adding time for desired doneness.
- Rest: Remove from the oven, cover tightly with aluminum foil, and let rest for 20 minutes.
- Slice and serve: Cut into thick slices and serve warm or at room temperature.
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