Here I review two recipes from Joanna Gaines’s Magnolia Table Cookbook Vol. 1: her roasted beef tenderloin and pickled jalapeños. In the book they appear as separate recipes, but in practice the pickled jalapeños and the sour cream topping are meant to accompany the beef, so you’ll likely make them together unless you happen to have a bumper crop of jalapeños.
The review…
The roasted beef tenderloin uses an unexpectedly simple but effective technique. Joanna recommends preheating the oven to a very high temperature, searing the roast briefly, then turning the oven off and letting the roast finish cooking in the residual heat for 20–25 minutes, depending on size and desired doneness. You don’t open the oven while it rests—doing so releases the heat that does the work—so you must trust the method. As a classically trained chef and someone who has worked in restaurants, I found this approach different from everyday practice but grounded in familiar principles: meat continues to cook as it rests, and controlled carryover heat can bring it to the perfect temperature.
In busy restaurant kitchens we often push proteins through heat sources to meet timing demands, then hold them in warming boxes where they continue to rise in temperature. This method is slower and a touch more deliberate, which may feel unusual at first, but it produces consistent results when followed properly.
It worked. The technique produced a tenderloin cooked to the preferred doneness with a great texture, and it’s a technique I plan to use again.
The reaction…
Although I was skeptical about leaving the oven closed, the roast came out a lovely medium. Even my parents, who usually prefer their meat well done, enjoyed it without complaint. The overnight marinade—soy sauce, Worcestershire, and steak seasoning—adds a subtle depth that enhances the beef without overpowering it.
One thing to note is presentation. My results did not match the glossy, deeply browned photograph shown in the cookbook. That photo appears to show additional charring or broiling, or perhaps a butter or oil baste before cooking. If you follow the recipe precisely, you’ll likely get a more understated exterior like the roast I prepared; achieving the highly caramelized look may require extra finishing steps such as a quick broil or a light oil/butter rub.
Tips…
The pickled jalapeños recipe is straightforward and versatile. The brine works well for many vegetables, so keep the ratio and adapt it for cucumbers, onions, or carrots. You can add garlic, fresh herbs, or spices to the jar to build layers of flavor—the longer the jar sits, the more pronounced those flavors become. I had some extra brine and half a red onion, so I used them to make quick pickled red onions for burgers—no waste and a delicious bonus.
A few practical notes: when pickling, be sure jars and lids are clean, and allow enough time for the flavors to develop. If you prefer milder heat, remove some seeds from the jalapeños before packing the jar; leave them in for more heat.
Beef tenderloin is a splurge for many, so reserve this recipe for special occasions or holiday meals. It’s impressive, delicious, and worth the extra attention.
Until next time, happy cooking!
Kendell
If you watched Joanna make this recipe on Season 2, Episode 3 of Magnolia Table with Joanna Gaines, the recipe is available on her site so you can make it at home.
Read my other reviews of Season 3, Episode 3 here…
Prosciutto-Wrapped Apples (coming soon)
Brussels Sprouts
Twice-Baked New Potatoes (coming soon)
Mocha Trifle Cups
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