Holiday Beef Tenderloin with Horseradish Sauce on Baguettes

Preparing meat dishes can be a daunting task, especially for those new to the culinary world. The challenges of choosing the right cut, dealing with fat and bones, and handling raw meat can make it seem intimidating. However, there’s a delightful solution – beef tenderloin! This delectable cut of meat is not only incredibly delicious but also surprisingly easy to prepare, making it perfect for both beginners and seasoned cooks alike. Inspired by Ina Garten’s recipe, this mouthwatering beef tenderloin is a wonderful addition to any holiday dinner or special gathering. By serving it on baguettes with a zesty horseradish sauce, crumbled blue cheese, and friends gathered around, you’ll create a memorable and enjoyable dining experience for everyone.

Serves 4 to 6

INGREDIENTS:

For the Tenderloin:

• 1 (2½–5 pound) fillet of beef
• 1–2 tablespoons unsalted butter, at room temperature
• 1 tablespoon sea salt
• 1 tablespoon freshly ground black pepper

For the Sauce:

• 4 tablespoons prepared horseradish (not spread or sauce)
• 1 cup mayonnaise
• ½ teaspoon freshly ground black pepper

INSTRUCTIONS:

1. Preheat and Prepare: Preheat your oven to 500°F.
2. Trim and Tie the Tenderloin: Use a sharp knife to trim any silverskin from the tenderloin. If the filet has different thicknesses, fold the ends over to create a uniform thickness and tie with cotton string. This ensures even cooking.
3. Bring to Room Temperature: Allow the meat to come to room temperature for about an hour.
4. Season and Roast: Place the tenderloin on a baking sheet or roasting pan. Pat the outside dry with a paper towel. Spread butter over the tenderloin with your hands, and sprinkle evenly with salt and pepper. Roast for 23 minutes for medium-rare.
5. Rest the Tenderloin: Remove the pan from the oven and immediately cover the beef with foil. Let it rest for 15 to 20 minutes. This resting time is essential to complete the cooking process.
6. Slice and Serve: Uncover the filet, remove the strings, and slice into very thin pieces. Serve the beef on baguette slices with crumbled blue cheese, caramelized onions, and horseradish on the side.

TIPS:

• Choosing the Right Size: While the original recipe calls for a 5-pound tenderloin, you can adjust the size based on your needs and budget. Smaller filets can be just as flavorful and enjoyable.
• Trimming the Tenderloin: Before roasting, remove any silverskin from the tenderloin using a sharp thin knife. If the tenderloin has varying thicknesses, fold the ends over to create a uniform thickness and tie with cotton string. This ensures even cooking throughout the meat.
• Room Temperature Meat: Allow the tenderloin to come to room temperature for about an hour before roasting. This helps the meat cook more evenly and ensures a tender and succulent result.
• The Art of Roasting: Preheat your oven to 500°F for a high-heat roast. Roast the tenderloin for 23 minutes for medium-rare. Adjust the cooking time based on the size of the tenderloin and desired level of doneness.
• Resting Time: After roasting, cover the beef with foil and let it rest for 15 to 20 minutes. This crucial step allows the meat to finish cooking and allows the juices to redistribute, resulting in a tender and juicy tenderloin.

With these simple tips and a reliable recipe, you’ll be able to conquer the world of meat dishes and enjoy a delicious and elegant beef tenderloin that will impress your guests and leave everyone satisfied. Happy cooking!