Filet of Beef with Mushrooms and Blue Cheese

Ina Garten’s filet of beef is ideal for the holidays: It’s foolproof — and guaranteed to impress!
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  • Level: Easy
  • Total: 1 hr
  • Active: 20 min
  • Yield: 4 to 6 servings
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2 1/2 pounds beef tenderloin, trimmed and tied

7 tablespoons unsalted butter, at room temperature, divided

Kosher salt and freshly ground black pepper

3/4 cup chopped shallots (3 large)

14 ounces mushrooms, such as cremini and/or shiitakes, stems discarded and caps sliced 1/4 inch thick

1/2 cup ruby Port wine, such as Sandeman

3/4 cup crème fraîche

3 ounces Roquefort or other strong blue cheese, crumbled

1 tablespoon minced fresh parsley


  1. Preheat the oven to 500˚. Line a sheet pan with aluminum foil.
  2. Place the beef on the prepared sheet pan and pat dry with paper towels. Spread 1 tablespoon of the butter all over the beef with your hands. Sprinkle the beef all over with 1 1/2 teaspoons salt and 1 teaspoon pepper. Roast for exactly 25 minutes for rare (120˚) and 30 minutes for medium rare (125˚). Remove the beef from the oven, cover tightly with aluminum foil and allow to rest for 20 minutes.
  3. Meanwhile, make the sauce. Heat 2 tablespoons of the butter in a large (12-inch) sauté pan. Add the shallots and sauté over medium heat for 3 to 4 minutes, until tender but not browned. Add the remaining 4 tablespoons of butter and heat until sizzling. Add the mushrooms and sauté, stirring frequently, for 5 to 7 minutes, until lightly browned. Add the Port, 1 teaspoon salt and 1/2 teaspoon pepper and cook for 2 to 3 minutes. Add the crème fraîche and cook for one minute, until slightly thickened. Reduce the heat to low and add the Roquefort, stirring just until it melts. (If the sauce is too thick, add another splash of Port.)
  4. Before serving, reheat the sauce and sprinkle with the parsley. Remove the strings from the roast and slice thickly. Spoon on the sauce, sprinkle with salt and serve hot.

Cook’s Note

Tying the filet of beef ensures that it’s a uniform thickness that will cook evenly. Because the thickness of the meat is the same, both a whole or half beef tenderloin cook in exactly the same amount of time, so if you double the recipe for a crowd, there’s no need to adjust the cooking time.

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