Barefoot Contessa Filet of Beef with Mustard Sauce Recipe
This dish features a whole filet of beef (also known as beef tenderloin), seasoned and oven-roasted to your desired doneness, then sliced and served with a tangy and creamy mustard-horseradish sauce. The meat is juicy and flavorful, while the sauce adds a zesty contrast that lifts the richness of the beef.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 6 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
Ingredients
For the filet of beef:
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1 whole filet of beef (about 4–5 pounds), trimmed
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2 tablespoons olive oil
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1 tablespoon kosher salt
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1 tablespoon freshly ground black pepper
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Kitchen string (to tie the roast evenly)
For the mustard sauce:
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¾ cup mayonnaise
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1½ tablespoons Dijon mustard
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1 tablespoon whole-grain mustard
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1 tablespoon prepared horseradish
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½ teaspoon kosher salt
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¼ teaspoon freshly ground black pepper
Instructions
Preheat your oven to 500°F (260°C). Tie the filet with kitchen string at 1-inch intervals to ensure even roasting. Pat the beef dry with paper towels.
Rub the entire surface of the filet with olive oil, then season all sides with kosher salt and black pepper. Place on a roasting rack in a shallow pan.
Roast the filet in the oven for 22–25 minutes for medium-rare, or until the internal temperature reaches 125–130°F. Use a meat thermometer for best results.
Remove the beef from the oven, cover loosely with foil, and let it rest for 15–20 minutes. This allows juices to redistribute and makes slicing cleaner.
In a small bowl, whisk together mayonnaise, Dijon mustard, whole-grain mustard, horseradish, salt, and pepper. Taste and adjust seasoning as needed.
Remove the string from the filet, slice into ½-inch thick pieces, and arrange on a platter. Serve warm or at room temperature with the mustard sauce on the side.