How to make Barefoot Contessa?Barefoot Contessa Foolproof. 1 whole filet of beef tenderloin, trimmed and tied (4½ pounds) 3 tablespoons good olive oil. 4 teaspoons kosher salt. 2 teaspoons coarsely ground black pepper. 10 to 15 branches fresh tarragon. Basil Parmesan Mayonnaise, for serving (see recipe)
Slow-Roasted Filet of Beef with Basil Parmesan… - Barefoot Contessa
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Web1/2 cup good olive oil, at room temperature. Place the egg yolks, lemon juice, Parmesan, mustard, basil, garlic, 1 tablespoon salt, and 1 teaspoon pepper in a food processor …
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WebPreheat an oven to 275 F. Place the beef on a baking sheet. Brush with olive oil and an extremely generous coating of salt and pepper. Arrange tarragon branches around meat, …
WebFor the basil mayonnaise: Place the egg yolks, lemon juice, Parmesan, mustard, basil, garlic, 1 tablespoon salt and 1 teaspoon pepper in a food processor fitted …
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WebServes 6 to 8. 1/2 cup chopped fresh basil leaves, lightly packed. 1/2 teaspoon minced garlic. 1 tablespoon Dijon mustard. 1 cup vegetable oil, at room temperature. 1/2 cup …
WebRoast the filet of beef for 1 1/4 to 1 1/2 hours, until the temperature registers 125-130 degrees in the center for rare and 130 – 135 degrees for medium-rare. Cover the filet with aluminum foil and allow to rest for 20 minutes. …
WebIngredients: 2 extra-large egg yolks, at room temperature 3 tablespoons freshly squeezed lemon juice 1/2 cup freshly grated Parmesan cheese 1 tablespoon …
WebSlow-Roasted Filet of Beef with Basil Parmesan Mayonnaise 1 whole filet of beef tenderloin, trimmed and tied (4½ pounds) 3 tablespoons good olive oil 4 teaspoons …
WebInstructions. Stir butter, salt, mustard, pepper, and garlic. Place beef on a wire rack in a rimmed baking sheet. Rub butter mixture all over beef, and chill, uncovered, at least 8 hours. Let beef stand about 20 minutes at …
WebWhen I was catering, sliced Beef Tenderloin was my go-to. I served it with soft rolls for “heavy hors d’oeuvres,” on bite-sized toasts for an elegant passed hors d’oeuvres or …
WebSlow-Roasted Filet of Beef with Basil Parmesan Mayonnaise from Barefoot Contessa. Preheat the oven to 275 degrees. Use an oven thermometer to be sure your oven …
Barefoot Contessa Foolproof. 1 whole filet of beef tenderloin, trimmed and tied (4½ pounds) 3 tablespoons good olive oil. 4 teaspoons kosher salt. 2 teaspoons coarsely ground black pepper. 10 to 15 branches fresh tarragon. Basil Parmesan Mayonnaise, for serving (see recipe)
Basil Parmesan Mayonnaise: Place the egg yolks, lemon juice, Parmesan, mustard, basil, garlic, 1 tablespoon salt, and 1 teaspoon pepper in a food processor fitted with the steel blade. Process for 20 seconds, until smooth. Combine the vegetable oil and olive oil in a 2-cup liquid measuring cup.
Ina Garten is famous for creating simple roasts with such cuts, such as her beef tenderloin in gorgonzola sauce, that are finished with a type of jus or sauce that is simple to make. In that spirit, we’ve created a beef tenderloin recipe with one of our favorite sauces – a simple and sweet balsamic reduction.
The Barefoot Contessa tells us why a roasted filet of beef is her go-to holiday dish. The Barefoot Contessa tells us why a roasted filet of beef is her go-to holiday dish. Skip to content Allrecipes SearchSearch