Ideal for holidays, dinner parties, or celebrations
Pairs well with a variety of sides and sauces
Minimal hands-on cooking time
Excellent for slicing and serving buffet-style
Can be made ahead and reheated
Elevates any meal with its rich, buttery flavor
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Whole beef tenderloin (trimmed and tied)
Kosher salt
Freshly ground black pepper
Olive oil or neutral oil
Garlic cloves (smashed)
Fresh rosemary or thyme sprigs
Optional: softened butter or compound butter for serving
Directions
Preheat oven to 225°F (110°C).
Pat the beef tenderloin dry with paper towels.
Season generously all over with salt and pepper.
Place the tenderloin on a wire rack set over a rimmed baking sheet.
Insert a meat thermometer into the thickest part of the tenderloin.
Roast until internal temperature reaches:
120°F (49°C) for rare
125°F (52°C) for medium-rare
130°F (54°C) for medium This usually takes 1½ to 2 hours, depending on the size.
Remove from the oven and let rest for 10–15 minutes.
Meanwhile, heat oil in a large skillet over high heat.
Sear the tenderloin for 1–2 minutes per side, until a deep brown crust forms.
Let rest again briefly before slicing and serving with optional butter or sauce.
Servings and timing
Serves 6–8 people depending on portion size. Prep time: 15 minutes Roast time: 1½–2 hours Sear time: 5 minutes Total time: 2–2½ hours
Variations
Herb crusted: Add minced garlic, rosemary, and thyme to the seasoning rub
Peppercorn crust: Press crushed peppercorns into the surface before roasting
Horseradish butter: Serve with a compound butter made with horseradish and herbs
Red wine sauce: Drizzle with a reduction of red wine, shallots, and beef stock
Garlic-crusted: Rub with roasted garlic paste for a rich, mellow flavor
Stuffed: Fill the center with mushroom duxelles or spinach before tying
Smoked tenderloin: Add a light wood smoke before finishing in the oven
Storage/Reheating
Store leftover beef tenderloin in an airtight container in the refrigerator for up to 4 days. To reheat, wrap slices in foil and warm in a 275°F (135°C) oven until just heated through—avoid overcooking. Leftovers are also delicious cold in sandwiches or salads. You can also freeze cooked slices for up to 2 months, though best enjoyed fresh.
FAQs
What is the best internal temperature for beef tenderloin?
For the most tender and flavorful result, cook to 125°F (52°C) for medium-rare, then rest before slicing.
Do I need to tie the tenderloin?
Yes, tying helps the roast cook evenly and maintain its shape.
Can I use a regular oven thermometer instead of a probe?
Yes, but a probe thermometer is more accurate for slow roasting.
Should I sear before or after roasting?
Searing after roasting gives better crust and ensures a perfectly even interior.
Can I prepare this ahead of time?
Yes, roast the tenderloin, cool, then sear and serve the next day for an easy dinner.
What sauces pair well with beef tenderloin?
Bearnaise, horseradish cream, red wine reduction, or chimichurri are all excellent options.
How do I know when it’s time to sear?
Once the internal temp hits your target, remove the roast and rest briefly before searing.
What sides go well with beef tenderloin?
Mashed potatoes, roasted vegetables, green beans, or creamy polenta pair beautifully.
Can I roast at a higher temperature?
Slow roasting at low heat ensures maximum tenderness and even cooking—it’s worth the time.
How much tenderloin should I plan per person?
Plan on 6 to 8 ounces per person, depending on your side dishes and appetites.
Conclusion
Slow Roasted Beef Tenderloin is the ultimate centerpiece for a memorable meal—tender, flavorful, and surprisingly simple to prepare. With this low-and-slow method, you’ll achieve perfect results every time, whether you’re hosting a holiday gathering or preparing a special dinner for loved ones. It’s a timeless classic that never fails to impress.
Slow Roasted Beef Tenderloin is a luxurious, melt-in-your-mouth centerpiece perfect for special occasions. Seasoned simply and cooked low and slow, it delivers tender, evenly cooked beef with a beautifully seared crust for an impressive and flavorful main dish.
Author:Catherine
Prep Time:15 minutes
Cook Time:2 hours
Total Time:2 hours 15 minutes
Yield:6–8 servings
Category:Main Dish
Method:Roasting
Cuisine:American
Ingredients
1 whole beef tenderloin (trimmed and tied, about 3–4 pounds)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil or neutral oil
3–4 garlic cloves, smashed
2–3 sprigs fresh rosemary or thyme
Optional: 2 tablespoons softened butter or compound butter for serving
Instructions
Preheat oven to 225°F (110°C).
Pat the beef tenderloin dry with paper towels and season generously with salt and pepper.
Place on a wire rack set over a rimmed baking sheet. Insert a meat thermometer into the thickest part.
Roast until internal temperature reaches desired doneness: 120°F (49°C) for rare, 125°F (52°C) for medium-rare, 130°F (54°C) for medium. This takes 1½ to 2 hours depending on size.
Remove from oven and let rest for 10–15 minutes.
Heat oil in a large skillet over high heat with smashed garlic and herbs if using.
Sear the tenderloin for 1–2 minutes per side until a deep brown crust forms.
Let rest briefly again, then slice and serve with optional butter or sauce.
Notes
Tying the tenderloin ensures even cooking and helps retain its shape.A meat thermometer is highly recommended for accurate doneness.Roasting low and slow gives even color and a tender texture throughout.For added flavor, finish with compound butter or drizzle with a sauce like red wine reduction.Leftovers are great in sandwiches or salads, served hot or cold.
