Slow Roasted Beef Tenderloin

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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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