Slow Roasted Beef Tenderloin

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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