Ina Garten Prepares Filet of Beef with Basil Parmesan Mayonnaise

Posted on April 11, 2013

Ina Garten stopped by The Chew to promote her latest cookbook, Foolproof. The other hosts swaddled themselves in blankets, ready for some comfort food from Ina. She cooked a slow-roasted Filet of Beef with Basil Parmesan Mayonnaise, which is really easy to make (although expensive because of the cut of beef).

Ina got a little help from Mario Batali, who dutifully chopped and did anything she asked. She seemed a bit nonplussed that Mario was sous chefing for her, but carried on. He really is so nice, he clearly doesn't mind a bit. The filet is roasted for an hour and a half at a very low temperature -- 275 degrees -- which Mario says is the equivalent of doing it sous vide. He will not use the sous vide technique on food because he does not like cooking with plastic bags that are heated (presumably for health reasons).

She takes a filet of beef, brushes it with olive oil, salt and pepper. She rubs the salt into the beef (well, Mario Batali did while beginning the first of many 50 Shades of Grey jokes.) She takes bunches of tarragon and secures them with string. She places the roast in the oven and makes the homemade mayonnaise. Mario rough chops half a cup of basil. Ina uses half a cup of olive oil and half a cup of corn oil, adding it slowly to the egg and parmesan mixture. She lets the beef rest for thirty minutes, then slices it.

Mario says you should always let your beef rest so the juices stay inside the piece of meat. He says it will still be hot, but that extremely hot food is overrated. It looks delicious:

Videos from this episode of The Chew are longer on YouTube but you can find Ina's recipe on There's also a video with Ina making the Basil Parmesan Mayonnaise.

The recipe is also in her cookbook, Foolproof, available on

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