Summer filet of beef with Béarnaise mayonnaise from Make It Ahead: A Barefoot Contessa Cookbook (page 115) by Ina Garten

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Accompaniments: Summer vegetable couscous

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Notes about this recipe

  • anya_sf on May 27, 2019

    I had trouble with the mayonnaise because I halved the recipe and it didn't completely thicken. I think the volume was too low for the processor; next time I'll use the blender. It tasted pretty good though, but we didn't eat a lot of it. My filet weighed 3 lbs and took 1.5 hours to reach 135 degrees in the center. It was still very rare, but tasted delicious. All the butter was not needed to cover the roast.

  • mharriman on November 05, 2018

    I chose this recipe specifically because it was a make-ahead. The tenderloin was super easy to prep for roasting but I wish I had followed my butcher’s advice and used a remote thermometer reader. I wasn’t careful in reading the time and roasted for 90 minutes rather than 60-75 and the internal temp was at 150 at 90 minutes. I was a bit panicked but all was well. For some reason the roast was still very, very tender, juicy and red throughout...just at medium. The next day I sliced it at 1/4 inch intervals and set it out for 30 minutes before guests arrived. I nixed warming it up in the oven which was my original plan. It was good at room temp. The Bernaise was easy to make and has an interesting flavor. Half the guests made slider sandwiches with the Bernaise mayo while others ate it without the roll. A great addition to my brunch for a baptism reception. I’ll definitely keep this in mind for any future group gatherings.

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