Ina Garten’s Juicy Balsamic Beef Recipe Everyone Will Crave

Slow-roasted beef shines in this incredible Ina Garten balsamic roasted beef recipe that transforms a simple cut into a mouthwatering masterpiece.

Rich, tangy balsamic notes dance with tender meat, creating a sensational dining experience.

The marinade infuses deep, complex flavors that make every bite memorable.

Robust herbs and a precise cooking technique guarantee a perfectly succulent roast every time.

Weekend dinners or special occasions demand this showstopping main course that impresses without complicated steps.

Professional chefs and home cooks alike adore how effortlessly this recipe delivers restaurant-quality results.

This dish promises to become your new go-to recipe for delectable, crowd-pleasing beef that leaves everyone craving more.

How to Cook Ina Garten Balsamic Roasted Beef

Tangy Balsamic Roast

• Oven Preparation Warmup

Set the oven to a blazing hot temperature around 500°F. Line a sturdy sheet pan with aluminum foil for easy cleanup.

• Flavor Coating

Grab your gorgeous beef cut and generously slather it with a zesty blend of tangy mustard and rich balsamic vinegar. Massage the mixture all over the meat’s surface to create a mouthwatering exterior.

• Pepper Power

Sprinkle a generous layer of coarse black pepper across the entire beef, creating a bold and spicy crust that will make taste buds dance.

• Roasting Magic

Pop the beef into the scorching oven. Watch the timer carefully – about 30 minutes will give you perfect medium-rare meat with a gorgeous caramelized exterior.

• Resting Moment

Once roasted, wrap the beef snugly in foil and let it rest quietly for 10 minutes. This crucial pause allows the juices to redistribute, ensuring every slice is incredibly tender and succulent.

• Serving Celebration

Slice the beef against the grain into stunning, glistening pieces. Serve immediately while warm and enjoy the explosion of flavors.

Tasty Tips for Ina Garten Balsamic Roasted Beef

• Experiment with different types of mustard like Dijon or whole grain for unique flavor profiles that complement the balsamic glaze.
• Select alternative beef cuts such as top sirloin or tenderloin, adjusting cooking times slightly to maintain perfect doneness and tenderness.
• Create a custom spice blend by adding dried rosemary, thyme, or garlic powder to the mustard-balsamic mixture for extra depth and complexity.
• Transform remaining roast beef into gourmet sandwiches, salad toppers, or quick beef stroganoff by slicing thinly and storing in airtight containers for up to 3 days.
• Use a meat thermometer for precise doneness – 125°F for rare, 135°F for medium-rare, and 145°F for medium, ensuring consistently delicious results every time.

Presentation for Ina Garten Balsamic Roasted Beef

• Pair with Robust Red Wines: Select full-bodied wines like Cabernet Sauvignon or Malbec that complement the beef's rich balsamic flavor profile.
• Create Elegant Side Platters: Arrange sliced beef on a wooden board with roasted seasonal vegetables, fresh herbs, and grainy mustard for a stunning presentation.
• Craft Gourmet Sandwich Leftovers: Transform remaining beef slices into delectable sandwiches using crusty artisan bread, arugula, and a spread of horseradish cream.
• Design Hearty Salad Toppers: Thinly slice cold beef and layer over mixed greens with blue cheese crumbles, toasted walnuts, and a light balsamic vinaigrette.

Save It Right: Ina Garten Balsamic Roasted Beef

• Maximize Freshness: Store leftover beef in airtight containers within 2 hours of cooking to maintain optimal taste and texture.
• Refrigerate Wisely: Keep sliced beef in sealed containers for up to 3-4 days, ensuring the meat stays moist and flavorful.
• Freeze for Later: Wrap individual portions in plastic wrap, then place in freezer bags to store for 2-3 months without losing quality.
• Reheat Carefully: Warm refrigerated beef gently in the microwave or oven at low temperature to prevent drying out, adding a splash of beef broth to retain moisture.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Calories: 360 kcal

Servings: 6

What You’ll Need for Ina Garten Balsamic Roasted Beef

• Beef Tenderloin: Premium cut that delivers melt-in-your-mouth tenderness, best when selecting a uniform, bright red piece with minimal fat marbling.

• Dijon Mustard: Adds zesty tang and helps create a beautiful crust on the meat.
• Balsamic Vinegar: Provides deep, rich sweetness and helps tenderize the beef with its acidic properties.
• Kosher Salt: Enhances natural beef flavors and helps create a perfect seasoning layer.
• Coarsely Cracked Black Pepper: Introduces bold, sharp spiciness and creates textural contrast on the meat's surface.

• Aluminum Foil: Assists in even cooking, prevents burning, and helps retain meat's moisture during roasting and resting process.

Tools to Help With Ina Garten Balsamic Roasted Beef

• Baking Sheet Pan: Large, flat metal pan for roasting the beef evenly.
• Aluminium Foil: Used to line the sheet pan and cover the beef while resting.
• Small Bowl: For mixing mustard, balsamic vinegar, and salt.
• Measuring Spoons: To measure salt and other ingredients accurately.
• Sharp Knife: Essential for slicing the roasted beef after resting.
• Pepper Grinder: For cracking fresh black pepper over the beef.
• Meat Thermometer (optional): Helps check beef's internal temperature for desired doneness.

Succulent Balsamic Roasted Beef Recipe

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4.7 from 20 reviews

• Total Time: 40 minutes
• Yield: 6 1x

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Description

Ina Garten’s balsamic roasted beef delivers rich, complex flavors through strategic marinating and precise cooking techniques. Succulent meat becomes a centerpiece worth sharing with family and friends you cherish.

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Ingredients

Scale 1x2x3x

• 2.5 lbs (1.13 kg) filet of beef, trimmed and tied
• 1 tbsp coarsely cracked black pepper
• 1 tsp kosher salt
• 2 tbsps Dijon mustard
• 1 tbsp aged balsamic vinegar

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Instructions

1. Preparation: Preheat oven to 260°C (500°F) and line a sheet pan with aluminum foil for effortless cooking and cleanup.
2. Seasoning Fusion: Whisk Dijon mustard, balsamic vinegar, and kosher salt into a vibrant marinade, then lavishly coat the beef’s entire surface, ensuring complete flavor immersion.
3. Pepper Crust: Sprinkle coarsely cracked black pepper generously across the beef, creating a bold, textural seasoning layer that promises intense flavor profile.
4. Roasting Technique: Place beef centrally on prepared sheet pan and roast in the blazing oven – 25 minutes for rare, 30 minutes for medium-rare, or 35 minutes for medium, allowing precise temperature control.
5. Resting Ritual: Immediately shield the roasted beef with aluminum foil after removing from oven, letting it rest undisturbed for 10 minutes to redistribute internal juices and maximize tenderness.
6. Serving Presentation: Carve the beef against the grain using a sharp knife, creating thin, elegant slices ready to be served hot or at a gentle warmth.

Notes

• Preheat Precisely: Ensure oven reaches exact 260°C (500°F) for perfect caramelization and high-heat searing of beef surface.
• Marinate Masterfully: Whisk Dijon mustard, balsamic vinegar, and kosher salt thoroughly to create a deeply flavorful and penetrating coating.
• Timing is Critical: Use exact roasting times (25-35 minutes) based on desired doneness to prevent overcooking and maintain beef’s tenderness.
• Rest Strategically: Cover beef immediately after roasting and let sit undisturbed for 10 minutes to redistribute internal juices, guaranteeing maximum flavor and moisture retention.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 360
• Sugar: 1 g
• Sodium: 300 mg
• Fat: 22 g
• Saturated Fat: 9 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 3 g
• Fiber: 0 g
• Protein: 32 g
• Cholesterol: 100 mg