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Slow Roasted Beef Tenderloin

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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.

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

  1. Preheat oven to 225°F (110°C).
  2. Pat the beef tenderloin dry with paper towels and season generously with salt and pepper.
  3. Place on a wire rack set over a rimmed baking sheet. Insert a meat thermometer into the thickest part.
  4. 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.
  5. Remove from oven and let rest for 10–15 minutes.
  6. Heat oil in a large skillet over high heat with smashed garlic and herbs if using.
  7. Sear the tenderloin for 1–2 minutes per side until a deep brown crust forms.
  8. 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.

Nutrition

Find it online: https://cookibly.com/slow-roasted-beef-tenderloin/