Beef Tenderloin Recipe Barefoot Contessa

Filet of Beef with Mustard Mayo Horseradish Sauce Food Network

WEBOct 8, 2018 · Meanwhile, for the sauce, whisk together the mayonnaise, sour cream, mustards, horseradish, and 1/4 …

1. Preheat the oven to 275 degrees F. Line a sheet pan with aluminum foil.
2. Pat the entire tenderloin dry with paper towels and brush it all over (top and bottom) with the butter. Sprinkle the tenderloin all over with 4 teaspoons salt and 2 teaspoons pepper. It will seem like a lot but trust me, it's important.
3. Place the tenderloin on the prepared sheet pan and roast it for 1 to 1 1/4 hours, until an instant-read thermometer inserted into the end of the filet registers 130 degrees F for medium rare. Remove from the oven, cover tightly with aluminum foil, and allow to rest at room temperature for 15 minutes. Discard the foil and allow to sit at room temperature.
4. Meanwhile, for the sauce, whisk together the mayonnaise, sour cream, mustards, horseradish, and 1/4 teaspoon salt in a small bowl. Refrigerate until ready to serve.

Preview

See Also:

Show details

SlowRoasted Filet of Beef with Basil Parmesan

WEB10 to 15 branches fresh tarragon. Basil Parmesan Mayonnaise, for serving (see recipe) Preheat the oven to 275 degrees. Use an oven …

1. 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.
2. Process for 20 seconds, until smooth. Combine the vegetable oil and olive oil in a 2-cup liquid measuring cup.
3. With the processor running, slowly pour the oil mixture through the feed tube to make a thick emulsion.
4. Taste for seasonings—the mayonnaise is a sauce so it should be highly seasoned.

Preview

See Also: Beef RecipesShow details