Ina’s No-Fail Filet of Beef

NOTE: As an Amazon Associate I earn from qualifying purchases.
Find this recipe useful? Share it with your friends!

A great recipe from a master cook, the one and only Barefoot Contessa, is Ina’s No-Fail Filet of Beef! For Ina’s No-Fail Filet of Beef, try this wonderful recipe. You can achieve flawlessly prepared medium-rare meat! The loin of beef is used to create a beef tenderloin, which is also referred to as a fillet in South Africa and the United Kingdom and as an eye fillet in Australia.

For a special holiday meal without the stress, this dish is ideal. It only takes one hour to make from beginning to end! Because the meat is so flavorful on its own, beef tenderloin doesn’t require a lot of seasoning or sauces. On the outside of the roast, season liberally with salt and pepper. If you get the texture just right, it will be soft enough to cut with a fork and, with a minimum amount of fat, will melt in your mouth nearly like butter. Don’t forget a dessert: Low-Carb Cheesecake.

Check out: Culinary Chronicles: A Diverse Collection of Cookbooks

Serve this Filet of Beef with super simple Make-Ahead Mashed Potatoes, easy Sour Cream Mashed Potatoes or super yummy Garlic Goat Cheese Mashed Potatoes. This dish also goes well with easy Oven Roasted Broccoli or simple Roasted Asparagus. Oh, don’t forget the fresh bread! Try some homemade Potato-Sour Cream Biscuits, fresh baked French Bread or some easy Dinner Rolls.

Filet Mignon

Image Source: Traeger Grills.

The Filet Mignon is made from beef tenderloin, a gorgeous, soft cut of steak. You can buy a complete tenderloin and cut it yourself for a roast, saving the rest for filet Mignon, or you can ask the butcher to cut a large center piece from a whole tenderloin. Whole beef tenderloin can be purchased at Sam’s Club or Costco for a fair price.

Not what you are looking for? Try these other great recipes:


Ina’s No-Fail Filet of Beef

sliced tenderloin steak roastbeef and red wine 77159274 scaled

The most tender beef cut is the filet, which comes from the loin. This is where filet mignon, which is created from the tenderloin’s pointed end, originates. The tenderloin is an extremely lean cut since it has very little fat.
Beef tenderloin is one of the most expensive beef steaks as a result of all of that.


  • 1 whole filet of beef (4 to 5 pounds), trimmed and tied
  • 2 tablespoons unsalted butter at room temperature
  • 1 tablespoon kosher salt
  • 1 tablespoon coarsely ground black pepper


  1. Preheat the oven to 500 degrees F.
  2. Place the beef on a baking sheet and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.
  3. Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the filet thickly.


  • Recipe Notes Beef Tenderloin Temperature Chart: 22-23 min for rare (120-125˚F), 24-26 min medium-rare (130-135˚F) 28-30 min for medium done (138-140˚F) – what we aim for. 30-32 min for medium-well done (140-145˚F) – USDA recommends 145˚F. 33-35 min for well done (150˚F) – don’t do this to your meat
  • Timings can vary depending on your oven and the thickness of your tenderloin, so always check for desired done…
  • PRO TIP: Keep in mind that the internal temperature will continue to rise about 5 to 7 degrees after being removed from the oven.


  • Serving Size: 8
Find this recipe useful? Share it with your friends!