Slow Roasted Beef Tenderloin
Ingredients
- 2–3 lb (900 g–1.4 kg) beef tenderloin, trimmed
- 2 tbsp olive oil
- 1½ tsp kosher salt
- 1 tsp black pepper
- 2 tsp fresh rosemary, finely chopped
- 2 tsp fresh thyme
- 4 cloves garlic, minced
- Optional: 1 tsp Dijon mustard
Instructions
1. Prep
- Remove beef from fridge 1 hour before cooking.
- Preheat oven to 120°C / 250°F.
- Pat beef dry. Rub with olive oil, salt, pepper, herbs, garlic, and Dijon if using.
2. Slow Roast
- Place tenderloin on a rack set over a baking sheet.
- Roast until internal temp reaches:
- 120°F / 49°C for rare
- 125°F / 52°C for medium-rare
- 130°F / 54°C for medium
- This takes about 60–90 minutes, depending on thickness.
3. Rest
- Remove from oven and tent loosely with foil.
- Rest 15–20 minutes (temp will rise ~5°F).
4. Sear (Don’t Skip!)
- Heat a skillet (cast iron if possible) until smoking hot.
- Sear tenderloin 30–45 seconds per side until deeply browned.
Slice & Serve
- Slice into thick medallions.
- Sprinkle with flaky salt and a little extra cracked pepper.
Optional Sauces (pick your mood)
- Red wine reduction with shallots
- Horseradish cream
- Garlic butter or herb compound butter
- Peppercorn sauce
Pro Tips ✨
- Use a meat thermometer—this cut deserves precision.
- Low & slow gives you even doneness edge to edge.
- Leftovers make unreal steak sandwiches.
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