Ina Garten’s 3-Ingredient Tenderloin Is the Best Way To Impress Your Guests

If you are looking for a fail-proof way to impress guests this holiday season, you must make Ina Garten’s three-ingredient (if you don’t count the salt and pepper) beef tenderloin. This recipe works for a large buffet, an intimate dinner party, and even a passed hors d’oeuvre. It’s quick, only requires a handful of ingredients, and is so incredibly flavorful that guests will beg for your secrets.

This recipe comes from Ina’s aptly named book How Easy Is That, which is what you’ll be saying when you carve into your perfectly medium-rare beef. 

Tips for Making Ina Garten’s Easy Beef Tenderloin

Before we dive into what makes this recipe so wonderful, let’s discuss the beef.

Ina refers to the cut used here as a filet of beef, but in the store, you’ll be looking for a piece of trimmed and tied beef tenderloin. Usually, you’ll have to ask the butcher for this; it’s not something readily available in the prepacked section, except during the height of the holiday season.

I’ll also note that while this recipe calls for a 2 1/2-pound piece of beef, you can easily cook a whole tenderloin in the same manner, and in the same amount of time.

The recipe does not instruct you to bring the meat to room temperature, but I found I had an easier time applying the Dijon and balsamic glaze when the beef was not fridge-cold. I also found that letting it sit at room temperature for about 45 minutes ensured more even cooking.

Now for the flavor. While tenderloin is prized for its superior texture, I think the flavor is sometimes a little lacking. Since tenderloin is incredibly lean, it contains very little fat, which is where the bulk of the flavor in beef comes from. By applying a piquant mixture of Dijon mustard and aged balsamic, you’re adding a really beautiful crust to the beef and depth that you won’t get from salt and pepper alone.

As for the cooking method, this will be the easiest one you’ve ever tried. Cooking large cuts of beef can be incredibly stressful. The stakes are high considering you are usually cooking this type of beef for a special occasion. Plus, a large cut of beef like this is very expensive; the last thing you want to do is overcook it!  Ina’s method is completely foolproof.

Once the beef is brushed with Dijon and balsamic, all you have to do is heat the oven to 500˚F and roast the beef for exactly 30 minutes for the perfect medium rare. If you need some reassurance, you can take the internal temperature with an instant-read thermometer. You are looking for 130˚F, and as the beef rests it will get up to 140˚F.

The rest time is crucial, it will ensure all of the juices are redistributed and that the desired internal temperature is achieved. The only word of caution? Head Ina’s advice about making sure your oven is clean. When cooking at such a high temperature, even the tiniest drip or build up of stuck on food can create a major smoke detector situation!

I think this beef is pretty much perfect on its own, but it’s also lovely with a creamy horseradish sauce. You can serve this plated traditionally with potatoes and a vegetable, or set up a little carving station to let guests DIY. Just add toasted bread, peppery greens like arugula, and a small bowl of capers for the perfect morsel at your next cocktail party.