Slow-Roasted Beef Tenderloin

Roasted beef tenderloin is a show-stopping dish that can elevate any meal. This Slow-Roasted Beef Tenderloin recipe creates a beautifully browned crust and an incredibly tender center, making it perfect for special occasions or family dinners. Whether for a holiday feast or a cozy gathering, this dish will impress your guests with its deep flavors and elegant presentation.

Why You’ll Love This Recipe

• Perfectly Tender: The slow roasting method ensures the beef remains juicy and tender throughout.
• Impressive Presentation: A beautifully cooked beef tenderloin makes for an eye-catching centerpiece on any table.
• Simple Ingredients: Using just a few quality ingredients allows the natural flavors of the beef to shine.
• Versatile Serving Options: Pair it with various sauces or sides to suit any occasion, from casual meals to festive gatherings.
• Easy Preparation: With minimal active cooking time, you can focus on other dishes while this roast cooks to perfection.

Tools and Preparation

To prepare your Slow-Roasted Beef Tenderloin, you’ll need a few essential tools. Having the right equipment can make the cooking process smoother and more efficient.

Essential Tools and Equipment

• Wire rack
• Baking sheet
• Instant-read thermometer
• Medium skillet
• Butcher’s twine

Importance of Each Tool

• Wire rack: Elevates the tenderloin for even heat distribution during roasting.
• Instant-read thermometer: Ensures precise cooking temperatures for perfectly cooked meat.
• Medium skillet: Ideal for browning the butter and finishing the roast with flavor.

Ingredients

Roasted beef tenderloin can be the decadent star of a great meal. Our method yields a nicely browned crust, an ultra-tender center, and perfectly pink meat from edge to edge.

For the Beef Tenderloin

• 1 center-cut trimmed beef tenderloin, 2 to 3 pounds (900g to 1.4kg; see note)
• Kosher salt and freshly ground black pepper
• 4 tablespoons (57g) unsalted butter
• 4 sprigs thyme
• 1 shallot, roughly sliced

For Serving

• Finely minced chives
• Coarse sea salt, such as fleur de sel or Maldon
• 1 recipe Horseradish Cream Sauce

How to Make Slow-Roasted Beef Tenderloin

Step 1: Prepare the Tenderloin

1. The Day Before: Using butcher’s twine, tie the tenderloin at 1-inch intervals using butcher’s knots. Season generously with salt and pepper.
2. Transfer to a wire rack set in a foil-lined rimmed baking sheet and refrigerate uncovered for at least overnight and up to 2 nights.

Step 2: Roast in the Oven

1. When ready to cook, adjust oven rack to center position and preheat oven to 225°F (107°C).
2. Place baking sheet with rack and tenderloin in oven; roast until internal temperature registers 120 to 125°F (49 to 52°C) on an instant-read thermometer, about 2 to 3 hours.
3. Remove from oven and let rest at room temperature for 10 minutes before cutting off twine.

Step 3: Finish Under the Broiler

1. Adjust rack to 6 inches from broiler element; preheat broiler to high.
2. In a medium skillet over high heat, heat butter until foaming subsides and turns light nutty brown.
3. Add thyme and shallots; stir until crackling stops.
4. Pour butter mixture over tenderloin until all surfaces are coated; remove shallots from top surface.
5. Place pan under broiler; broil, turning every 30 seconds until meat is well browned on all sides, reaching an internal temperature of 125°F (52°C) for rare or 130°F (54°C) for medium-rare, about 2 minutes total.

Step 4: Finish on the Stovetop (Optional)

1. Heat butter in a medium skillet over high heat until it turns light nutty brown.
2. Add tenderloin, shallots, and thyme; cook while turning occasionally until well browned on all sides, reaching desired doneness of about 125°F (52°C) or 130°F (54°C).

Step 5: Serve

1. Transfer tenderloin to a cutting board; allow it to rest for 5 minutes.
2. Slice into 1/2-inch slices; sprinkle with chives and coarse sea salt.
3. Serve with Horseradish Cream Sauce alongside your favorite sides.

Enjoy your delicious Slow-Roasted Beef Tenderloin!

How to Serve Slow-Roasted Beef Tenderloin

Slow-roasted beef tenderloin is a versatile dish that can be served in many delightful ways. Pairing it with the right accompaniments enhances its rich flavors and creates a memorable meal.

Classic Presentation

• Slice it thin: Carve the tenderloin into 1/2-inch slices for an elegant presentation.
• Garnish with chives: Sprinkle finely minced chives on top for a fresh touch.

Accompaniments

• Horseradish Cream Sauce: This zesty sauce complements the beef’s richness perfectly.
• Coarse Sea Salt: A sprinkle of fleur de sel or Maldon elevates the flavors.

On a Platter

• Serve family-style: Arrange slices on a large platter, allowing guests to help themselves.
• Add seasonal vegetables: Include roasted or sautéed vegetables for color and nutrition.

How to Perfect Slow-Roasted Beef Tenderloin

Achieving the perfect slow-roasted beef tenderloin requires attention to detail and some key techniques. Here are some helpful tips to ensure your dish turns out beautifully every time.

• Use high-quality meat: Start with a premium cut of beef tenderloin for the best flavor and tenderness.
• Season generously: Don’t be shy with salt and pepper; proper seasoning enhances the natural taste of the meat.
• Monitor internal temperature: Use an instant-read thermometer to check doneness accurately, aiming for 120-125°F for rare or 125-130°F for medium-rare.
• Rest before slicing: Allowing the meat to rest after cooking helps retain its juices, resulting in a more succulent serving.
• Experiment with herbs: Adding fresh herbs like thyme can infuse extra flavor into your tenderloin.
• Consider broiling or stovetop finishing: Both methods provide a beautifully browned crust while maintaining tenderness inside.

Best Side Dishes for Slow-Roasted Beef Tenderloin

When serving slow-roasted beef tenderloin, pairing it with delicious side dishes can elevate your meal. Here are some excellent options that complement this savory entree.

1. Garlic Mashed Potatoes: Creamy mashed potatoes infused with garlic make a classic pairing.
2. Roasted Brussels Sprouts: Crispy, caramelized Brussels sprouts offer a delightful contrast in texture.
3. Green Beans Almondine: Sautéed green beans topped with toasted almonds add crunch and freshness.
4. Cauliflower Gratin: Rich and cheesy cauliflower gratin provides comfort and indulgence alongside the beef.
5. Quinoa Salad: A light quinoa salad with cherry tomatoes and cucumbers offers a refreshing balance to the dish.
6. Steamed Asparagus: Bright green asparagus drizzled with lemon butter adds elegance and color to your plate.
7. Caramelized Carrots: Sweet, caramelized carrots bring warmth and sweetness that pairs well with savory beef.
8. Wild Rice Pilaf: A nutty wild rice pilaf brings texture and complements the meal beautifully.

Common Mistakes to Avoid

Roasting beef tenderloin can seem straightforward, but there are common pitfalls that can affect the final outcome. Here are some mistakes to watch out for:

• Skipping the seasoning: Failing to season the beef adequately can lead to bland meat. Generously apply salt and pepper before refrigerating to enhance flavor.

• Not tying the tenderloin: Leaving the tenderloin untied may cause it to cook unevenly. Use butcher’s twine to tie it at 1-inch intervals for even cooking.

• Ignoring internal temperature: Cooking without monitoring the internal temperature can result in over- or under-cooked meat. Always use an instant-read thermometer for best results.

• Rushing the resting period: Cutting into the tenderloin immediately after cooking can lead to juices running out. Allow it to rest for at least five minutes before slicing for maximum juiciness.

• Overcrowding the pan: Placing too many items in the oven can create steam and prevent proper browning. Ensure ample space around the beef for optimal roasting.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover beef tenderloin in an airtight container.
• It will keep well in the refrigerator for up to 3 days.

Freezing Slow-Roasted Beef Tenderloin

• Wrap tightly in plastic wrap or aluminum foil before placing in a freezer-safe container.
• It can be frozen for up to 3 months; ensure you label and date it.

Reheating Slow-Roasted Beef Tenderloin

• Oven: Preheat your oven to 300°F (150°C) and reheat wrapped in foil until warmed through.
• Microwave: Use medium power, reheating in short bursts while covered with a damp paper towel to retain moisture.
• Stovetop: Heat a skillet over low heat and add a bit of broth or water, covering until warmed through.

Frequently Asked Questions

Here are some commonly asked questions about preparing Slow-Roasted Beef Tenderloin:

How do I choose the right cut of beef?

Look for a center-cut trimmed beef tenderloin as it has less fat and is more tender than other cuts, ensuring a delicious result.

Can I make Slow-Roasted Beef Tenderloin ahead of time?

Yes! You can prepare it up to two days in advance by seasoning and refrigerating. Simply roast it on the day you plan to serve.

What side dishes pair well with Slow-Roasted Beef Tenderloin?

Classic sides like roasted vegetables, mashed potatoes, or a fresh salad complement this dish beautifully, enhancing its rich flavors.

How do I achieve perfect doneness?

Using an instant-read thermometer is key. For rare, aim for 125°F (52°C); for medium-rare, target 130°F (54°C).

Final Thoughts

Slow-Roasted Beef Tenderloin is an impressive dish that’s perfect for gatherings or special occasions. Its juicy tenderness and rich flavors make it versatile enough for any dinner table. Feel free to customize by experimenting with different herbs or sauces that suit your taste!