Easy Beef Tenderloin with Gorgonzola Sauce (Ina Garten)

4-ingredient beef tenderloin by Ina Garten makes an incredibly tender filet of beef topped with a creamy gorgonzola sauce. Juicy inside, crispy outside and ready in about 30 minutes!

Follow these step-by-step easy instructions for a perfect filet of beef tenderloin, the most tender cut of beef – an original recipe by the incredible Ina Garten, aka the Barefoot Contessa. Plus how to save undercooked filet of beef, and easy doneness guide.

Try these other show-stopper main course recipes; like this Asian pork tenderloin, our Honey Baked Ham recipe (not dry!) or this juicy and tender Air Fryer Turkey breast. 

I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!

Is beef tenderloin the same as filet mignon?

Yes and no…filet mignon comes from the end portion of a beef tenderloin, but a beef tenderloin includes more than just filet mignon. The remaining tenderloin can create various steak cuts or a flavorful tenderloin roast for family meals.

How to Trim Beef Tenderloin Roast

If you will be trimming the beef yourself, there are a few things you should know. First, look for the ‘silver skin,’ a shiny, fibrous, and chewy tissue. Cautiously slide the tip of a sharp knife under the silver skin, keeping the knife close to the meat’s surface to avoid losing some of the yummy beef.

With the other hand, pull the connective tissue against the blade and slowly slide the knife away from the tenderloin at a minor angle. And don’t forget to trim extra fat!

How to Make Ina Garten’s Beef Tenderloin 

Step 1 | Prepare the tenderloin and season

First, remove the beef tenderloin from the fridge to sit at room temperature for about an hour. Then, about halfway through, preheat the oven to 500° F (260° C), giving it plenty of time to heat to the correct temperature. This will help you achieve that crisp crust on the filet!

Next, line a rimmed baking sheet with aluminum foil and lay the beef on top, patting it dry with a paper towel. Get ready to get your hands dirty! Spread the butter all over the meat, coat it evenly, and sprinkle it with salt and pepper to taste.

Step 2 | Make the sauce

While your oven preheats and the tenderloin comes to room temperature, get started with the delicious tenderloin gorgonzola sauce! Set a medium saucepan over medium-high heat, bring the heavy cream to a full boil, and continue simmering for about 50 minutes, thickening the sauce.

Don’t forget to stir it every once in a while! The consistency should be similar to a typical white sauce.

Then, remove the pan from the heat and add the gorgonzola, parmesan, salt, pepper, and minced parsley leaves. Quickly whisk the ingredients until the cheeses are melted. Be sure to check out the full post on how to make Gorgonzola sauce.

Step 3 | Roast the filet of beef

When the oven temperature reaches 500 ° F (260° C), slip the tray into the preheated oven and set a timer for the desired doneness. For example, a rare tenderloin should be ready in about 22 minutes. 

(See below for our temperature cooking guide)

Step 4 | Remove tenderloin, rest, slice, and serve!

When the beef is finished cooking, remove it from the oven and wrap it with aluminum foil to keep the juices from escaping. Let it rest on a cutting board for about 20 minutes before removing the strings and slicing.

Snip the strings, cut the beef into 1-inch slices, and serve it with the gorgonzola cream sauce, a couple of delicious side dishes, and a smooth glass of red wine– Enjoy!

Sometimes, the sauce makes the dish, like today’s perfectly roasted beef tenderloin and creamy Gorgonzola sauce. For a sauce to be mouth-watering as it should – doesn’t mean there needs to be an extensive list of complicated ingredients or a complex cooking method.

For more easy and irresistible sauces, try my Yum-Yum sauce, Easy Vanilla Butter Sauce Recipe and Homemade Italian Marinara Sauce. Or try with homemade horseradish sauce!

Beef Tenderloin Doneness Temperature Guide

Below are the recommended cooking times for different doneness levels of beef tenderloin. Use a meat thermometer to determine the doneness.

• Rare: 22-23 minutes or to 120-125°F
• Medium-Rare: 24-26 minutes or to 130-135°F
• Medium: 28-30 minutes or to 138-140°F (this is our families preference)
• Medium-Well: 30-32 minutes or to 140-145°F
• Well Done: 33-35 minutes or to 150°F

Continue reading to discover how to save the meat if you slice your beef and it’s not done enough for you or your guests. 

How do you save undercooked filet mignon after roasting?

Everyone has their preferences for meat temperatures. In case this occurs, here’s how to fix undercooked tenderloin steak:

1. First, heat a cast-iron skillet over high heat and add oil to the pan. 
2. Cook the underdone beef on each side for about two to four minutes.
3. The best way to check the internal temperature is with a meat thermometer.
4. Once the meat reaches the desired temperature, remove it.
5. The most crucial step is to let the meat rest for about 10 minutes before slicing and serving this slow-roasted beef filet.

Variations 

This filet recipe is perfection, in my humble opinion. But you sure can change it up! Here are some thoughts.

• Garlic Butter Sauce:  Try drizzling on a garlic butter sauce. Just saute some minced garlic in butter and season to taste.
• Au Gratin: Try the sauce I use for my Easy Cheesy Broccoli Au Gratin Recipe made with Gruyere cheese.
• Other Sauces: Try a Hollandaise sauce or make it Oscar-style! The toppings are all up to you!
• Add fresh herbs to the rub: Ina’s recipe for slow-roasted filet of beef is super simple and SUPER good, but I have also added a tablespoon of chopped fresh thyme and fresh rosemary along with the kosher salt and cracked pepper. 

Storage Tips

Refrigerate – Store leftover cooled beef tenderloin in an airtight container in the fridge for about three days. Filet of beef may also be frozen for up to 2 months if wrapped tightly in plastic wrap, then placed in an airtight container or baggie.

3 best ways to reheat beef tenderloin

1. Oven Method | Reheat the tenderloin in the oven at 350° F (175° C), wrap each slice loosely in aluminum foil, and place it directly onto the middle oven rack, heating for 10-15 minutes until warmed. Please don’t microwave!
2. Skillet Method | Or my preference is to reheat the slices in a cast-iron skillet over medium-high heat. Add a little good olive oil to the skillet and reheat desired number of slices for 2-4 minutes per side, depending on doneness. Remove from pan allow to rest for 5 minutes before slicing. Place a pat of European butter or herbed compound butter on top of the steaks to serve.
3. Air Fryer | Preheat the air fryer to 350° F (175° C) and place leftover tenderloin slices or steak slices in the air fryer for 3-5 minutes, depending on thickness.

​Beef Tenderloin vs Prime Rib

Prime rib (or standing rib roast) and beef tenderloin are two different cuts of beef, and they have distinct characteristics in terms of location on the animal, flavor, tenderness, and cooking methods. Here are the main differences between prime rib and beef tenderloin, but ultimately, the choice depends on your budget and preference. 

Main differences between beef tenderloin vs prime rib

1. Location on the Animal: Prime Rib Roast: Comes from the rib section of the cow, towards the back of the animal, and typically contains rib bones; it’s where ribeye steak is cut. Beef Tenderloin: Comes from the tenderloin muscle along the backbone.
2. Tenderness: Prime Rib: Relatively tender with good marbling. Beef Tenderloin: Exceptionally tender with minimal connective tissue.
3. Cooking Methods: Prime Rib: Often roasted, grilled, or cooked using various methods. Beef Tenderloin: Commonly roasted as a whole tenderloin roast or cut into steaks like filet mignon.
4. Bone Presence: Prime Rib: Often cooked with the bone-in for added flavor. Beef Tenderloin: Typically a boneless roast.
5. “Prime rib” and “standing rib roast” are commonly interchangeable for a beef cut containing ribs 6 through 12, typically roasted with the ribs attached. The term “prime rib” may be used because it originates in the high-quality primal cut, showcasing excellent marbling.

Both cuts of meat have unique characteristics, and choosing between prime rib and beef tenderloin often depends on personal preference for flavor, tenderness, and cooking methods. I suggest a trip to your local butcher shop to determine which cut is the best for your special occasion. 

Prime rib and beef tenderloin are distinct cuts with different characteristics. Prime rib is known for its rich flavor, good fat marbling, and relative tenderness, while the beef tenderloin is prized for its exceptional tenderness and a more mild flavor.

Both cuts can be delicious when prepared and cooked correctly, catering to different preferences for flavor and texture. If you want the perfect prime rib recipe, try my friend Nikki’s Prime Rib recipe. 

Best Side Dishes for Ina’s No-Fail Filet of Beef Recipe

If you’re serving a crowd for Christmas dinner or another family gathering, serve this incredible tenderloin with my fan-favorite Potatoes Au Gratin and this Green Bean Casserole Recipe (no mushroom soup)! It’s the perfect blend of comfort food and a perfectly tender cut of beef! 

Or enjoy a simple yet delicious meal on a weeknight at home by serving the recipe with easy air fryer Crispy Garlic Butter Hasselback Potatoes and this Cheesy Asparagus Bake.

Best Desserts to Serve with the Best Ina Garten Beef Tenderloin Recipe

Nothing ends a steak dinner like a rich, chocolatey dessert! Try these Easy Champagne Chocolate Truffles, adorable Mini French Silk Pies, or this to-die-for homemade Ferrero Rocher Ice Cream, or go simple with these Crumbl Chocolate Chip Cookies – Yum!

I hope you loved this Beef Tenderloin Recipe, Ina Garten — if you did, would you share your creation on Instagram, Facebook, and Pinterest? And be sure to comment below!