With a few simple ingredients and a little patience, you’ll create a succulent and flavorful roasted beef tenderloin that will have everyone coming back for seconds. The slow-roasting method ensures a juicy and tender result, while the garlic herb butter adds an aromatic touch.
Slow Roasted Beef Tenderloin
Course: MainServings
6
servingsPrep time
30
minutesCooking time
2
hours30
minutesIngredients
2-3 lbs 2-3 beef tenderloin, center-cut, trimmed of fat and silver skin
2 tbsp 2 olive oil
4 cloves 4 garlic, minced
1 tbsp 1 fresh thyme leaves
1 tbsp 1 fresh rosemary leaves
2 tsp 2 salt
1 tsp 1 black pepper
4 tbsp 4 unsalted butter, softened
Directions
- Preheat your oven to 275°F (135°C).
- Take the beef tenderloin out of the refrigerator and let it sit at room temperature for about 30 minutes before cooking.
- In a small bowl, combine the minced garlic, thyme, rosemary and softened butter. Mix them well to form a garlic herb butter. Set aside.
- Pat the beef tenderloin dry with paper towels. Position the beef tenderloin on a clean cutting board or work surface and tie with 2-3 feet of butcher's twine. Season with salt and pepper.
- Heat a skillet or oven-safe pan over medium-high heat. Add olive oil to the pan and sear the beef tenderloin on all sides until nicely browned. This will take about 3 to 4 minutes per side.
- Rub the garlic herb butter all over the beef tenderloin, making sure to coat it evenly.
- Transfer the beef tenderloin to a roasting pan if your skillet is not oven safe.
- Place the roasting pan in the preheated oven. Slow-roast the tenderloin for about 1.5 to 2 hours, or until it reaches a few degrees less than your desired level of doneness. The internal temp will continue to rise as it rests. See notes for levels of doneness.
- Remove the tenderloin from the oven and let it rest for about 15 minutes before slicing.
Notes
- Here are the ranges for different levels of doneness:
- Rare: 120°F to 125°F (49°C to 52°C)
- Medium Rare: 130°F to 135°F (54°C to 57°C)
- Medium: 140°F to 145°F (60°C to 63°C)
