Looking for a wow dinner for your beef loving family and guests? Check out this slow roasted beef tenderloin. It is elegant and easy to prepare for celebration dinners like Christmas, New Year's Eve, and Valentines Day. You can do it, and I'll show you how step-by-step.
The first question is why slow roast? Because the results are amazing. I've roasted hundreds of pounds of beef tenderloin through the years catering dinner parties and cooking for special dinners. I used to sear, then roast, but no more. I slow roast and the results are superior, plus it's so easy!
While searing gives you a crusty outside edge, you end up with a gray ring at the edge of the beef when you slice. Not so pretty. When you slow roast, there is no gray inner edge, just a lovely pink color all of the way through. The slices are so tender they cut like warm butter.
Jump to:
Buying Beef
The first question is where to buy: local butcher shop, open butcher counter or warehouse store. When you decide and shop, ask for a center cut piece. It's called the Chateaubriand and it is the best. Also, a center cut will be more even in thickness from end to end, so it roasts more evenly.
If you can't get a center cut piece and there is a more narrow end, try to fold the narrow end under to create a more even shaped piece when you tie the beef tenderloin roast.
Butcher Shop or Counter
Beef tenderloin is a luxurious cut. The best place to buy is from a market that has a butcher counter or a local butcher shop.
- You get exactly what you want
- They are usually trimmed or ask them to do the trimming (labor)
- Saves you time and waste
If the cut looks good but there is still silverskin, it is easy to trim. It looks like packaging tape and does not melt (like fat) during roasting. Slice off with a sharp knife.
Warehouse Store
I don't usually buy beef tenderloin from a big warehouse store, but many people prefer that. Warehouse stores usually sell whole tenderloins: from head to tail, the thick end to the skinny. They are untrimmed in vacuum-sealed packages; more work for you and not all of the weight you buy will be edible as there is waste to discard.
- With packaged pieces it's hard to tell what you are really getting
- With the top price tag of this cut, you should get what you want
- With a whole tenderloin you will need to trim the "chain" which is excess fat and tendons to be discarded.
- If you've never done it, it can be a little intimidating and time consuming
How Much to Buy
When buying, figure 6-8 ounces per person of raw weight. Leftovers make a terrific steak salad or sandwich the next day so extra is good.
Tie the Tenderloin
Start by tying the tenderloin with kitchen twine. Cut pieces of twine long enough to go around the meat and tie about every 1". Why tie it? So the meat will retain a nice shape during roasting and roast more evenly.
After tying the tenderloin, allow it to stand at room temperature for an hour to get the chill off. That gives better results.
Oil and Seasoning
Drizzle the roast with a little olive oil, then liberally season the tenderloin with sea salt, ground black pepper and granulated garlic.
Optionally, I run stems of fresh tarragon leaves under the ties to give the meat nice flavor. If you can't get tarragon, try fresh rosemary, or skip the herbs.
Roasting Instructions
Set your oven for 325°F. Place the tenderloin on a rimmed baking sheet or in a shallow baking pan. Roast until its reaches the desired temperature: 130°F-135°F for medium rare and 140°F-145°F for medium.
Pull the meat from the oven a few degrees short of your desired temperature range. Temperatures rises a few degrees as meat rests. Do not slice the meat right away. Resting for about 15 minutes re-distributes the internal juices, insuring moist (not dry) beef.
Convection ovens may roast a little faster than conventional ovens. My last 1 ¾ pound tenderloin took approximately 30 minutes to roast to medium rare in a convection oven. Test the meat with a digital thermometer, and test early versus over-cooking. Ovens vary.
Serve With Horseradish Cream Sauce
Here is what to serve with that gorgeous beef. It is a great counterpoint to the slow roasted beef tenderloin. It's great with roast chicken too, even roast salmon.
- Combine ½ cup creme fraiche and ½ cup heavy whipping cream in a bowl and whip with a hand mixer on medium-low until it is thick and creamy.
- Stir in 2-4 tablespoons horseradish, to your taste.
- Add a little fresh lemon juice (½ teaspoon or so), salt, white pepper and either chopped chives or chopped fresh tarragon (optional).
Any questions, please let me know in the comments. I'm happy to help!
📖 Recipe
Slow Roasted Beef Tenderloin
Equipment
- Kitchen twine
- Digital cooking thermometer
- Rimmed baking sheet
- Baking parchment
Ingredients
Beef Tenderloin
- 1 ½ pounds center cut beef tenderloin trimmed clean
- 1-2 tablespoons olive oil
- 2 teaspoons sea salt
- 2 teaspoons black pepper
- 2 teaspoons granulated garlic
- 1 package fresh tarragon sprigs optional
Instructions
- Tie tenderloin with pieces of kitchen twine at 1″ intervals. Tie snugly so the meat retains its shape while roasting and roasts evenly. Drizzle the beef all over with olive oil, then sprinkle liberally with salt, black pepper and granulated garlic. Tuck tarragon sprigs under the ties over the top and sides of the beef. Allow the beef to stand at room temperature 1 hour before roasting to get the chill off for better roasting.
- Pre-heat the oven to 325°F. Place the tenderloin on a rimmed baking sheet covered with parchment. Roast the tenderloin until it reaches your preferred temperature, 130°F-135°F for medium rare and 140°F-145°F for medium. Test at 28-30 minutes. Timing will depend on your oven, whether it is convection or conventional, and the size of the tenderloin. Remove the tenderloin from the oven a few degrees short of your desired temperature range. Temperatures rise 5°F-10°F as meat rests. Do not slice the meat right away. Resting for about 15 minutes re-distributes the internal juices, insuring moist (not dry) beef. Cut off the ties, discard herbs, slice and serve.
Danielle Moreau says
This recipe looks delicious. I don't think there's any better comfort food than a heaping plate of slow-roasted beef smothered in gravy with potatoes and veggies on the side. I appreciate your tip to ask for the center cut so it will cook more evenly. I'll be sure and try that the next time I make a roast.
Madonna/aka/Ms. Lemon says
I don't eat much beef, but I would love a serving or two of your tenderloin. And, thanks for the horseradish cream sauce recipe. Pinning
Luis E Roque says
I love this web site
Luis E Roque says
Looks just delicious...!!!
I'm going to make it