Slow Roasted Beef Tenderloin

Slow Roasted Beef Tenderloin

Slow Roasted Beef Tenderloin – Perfectly seasoned, tender & juicy, and guaranteed to impress. It’s the easiest way to wow your guests!

This simple recipe shows you how to cook a perfect small beef tenderloin (around 2-3 lbs) using the reverse sear method in the oven. It’s easier than you think!

Why You’ll Love This Recipe

This easy recipe uses the reverse sear method, which means you get a perfectly warm, rosy pink all the way through. No more worrying about overcooking the edges while you try to sear it on the stove and set off the smoke alarm! (Who’s been there?!)

Here’s What You Need

To create this show-stopping roast, you’ll need the following ingredients:

• 2-3 lb beef tenderloin is a premium cut of meat that is prized for being super tender. It comes from a muscle in the cow’s back that doesn’t get much exercise, so the meat is really soft and flavorful. Since it’s so tender and delicious, it’s one of the more expensive cuts of meat, perfect for a holiday meal like Christmas dinner or a special occasion.
  
  You can find a good one at warehouse stores like Costco or higher-end grocery stores.
  
  Cooking for a crowd? Grab a large 4-5 tenderloin at Costco and cut it in half. Prep and cook both halves on the same large baking sheet.
  
  For smaller gatherings, your local grocery store has perfectly sized roasts. Higher-end grocery stores will even sell them already trimmed and tied.
  
  Substitution Suggestion: Shoulder tender is the closest substitute for beef tenderloin, and is less expensive. It is a bit more tough and has a stronger beef flavor.
• kosher salt – Use a coarse-grain salt like Morton’s kosher salt.
• salted butter – room temperature.

See the recipe card for full information on ingredients and quantities.

Variations

Make it your own! Beef tenderloin is incredibly versatile – you can experiment with various ingredients to get the flavor you love. Here are some of our favorites:

• Herb Crusted: Mix together some fresh herbs like rosemary, thyme, and parsley with breadcrumbs and softened butter or olive oil, then rub it all over the tenderloin before you roast it. It makes a really fragrant and tasty crust.
  
  Avoiding gluten? Substitute these super tasty cheese crispe  for the breadcrumbs.
• Spice Rub: Want something with a kick? Sprinkle on some spicy dry rub .
• Garlic and Herb Butter: Instead of just plain butter, use garlic and herb compound butter. Mix softened butter with minced garlic, chopped herbs, and a little lemon zest. It makes the tenderloin super rich and aromatic.
• Bacon Wrapped: You can’t go wrong with the smoky flavor of bacon! Wrap the tenderloin in bacon before roasting.

We’re curious! What’s your go-to recipe for beef tenderloin? Share your family traditions and favorite variations in the comments below!

How To Cook A Small Beef Tenderloin

Cooking a small beef tenderloin is easier than you might think! Just follow these simple steps:

Preheat Oven To 275°F (135°C)

Prep The Tenderloin

Step 1. Trim and Twine. Take the tenderloin out of its packaging. Trim away any excess fat or silver skin with a sharp knife.

Top Tip: To remove the silver skin, slide a knife under it, keeping the blade angled slightly towards the membrane. Gently pull the skin away as you slide the knife down the length of the tenderloin.

To ensure even cooking, tie the tenderloin at 1-inch intervals with kitchen twine to maintain a consistent shape from end to end.

Step 2. Salt Ahead of Time. Sprinkle salt evenly over the whole tenderloin.

Place the prepared beef in the fridge uncovered, overnight.

Before cooking, take it out and let it come to room temperature.

Step 3. Pat it Dry and Butter. Pat the tenderloin dry with paper towels, then slather it with a stick of softened butter. Butter sticks easier to dry meat!

Roast the Tenderloin

Step 4. Pop it in the oven. Place the tenderloin on a baking sheet and roast it in a preheated oven for about 45 minutes.

Use a meat thermometer to ensure the internal temperature reaches 130°F (54°C) for a perfect medium-rare.

Note: See our handy Meat Temperature Guide below.

Rest and Serve

Step 5. Rest the meat. Take the roast out of the oven and let it rest for 10-15 minutes before slicing. This allows the juices to be redistributed, ensuring the most tender & juicy result.

Step 6. Slice against the grain. See those lines running through the meat? That’s the grain. Slice against it to shorten the muscle fibers, making each bite easier to chew.

Garnish with some fresh parsley and a sprinkling of Maldon sea salt to finish this elegant dish.

Top Tips for Slow Roasted Beef Tenderloin

Follow these expert tips for slow-roasted beef tenderloin that will impress your guests:

1. Choose a Good Cut: Make sure it’s a nice one! You want good quality, with some marbling – that’s the fat that makes it juicy.
   
   Try to avoid the tail end. Sometimes they tuck it under the main roast, and even if they tie it up, it’s still gonna be two separate pieces when you slice it. Not ideal!
2. Simple Seasoning: A generous sprinkle of salt is all you need.
   
   Salt the meat ahead of time and place it uncovered in the refrigerator for 1-2 days for the best flavor.
3. Low and Slow: Start by cooking the tenderloin in a low-temperature oven (around 275°F (135°C). This ensures even cooking so the beef is the same color (doneness) from edge to edge.
   
   For best results, take the roast out of the refrigerator and let it come to room temperature before cooking. The temperature must be consistent from the edge to the center to ensure even cooking.
4. Don’t overcook it! This is the most common mistake. Beef tenderloin is best served rare to medium-rare. Use a meat thermometer to ensure it doesn’t go above 140°F (60°C) internally. Aim for a target temperature of 130°F (54°C) for a perfect medium-rare. See the Meat Temperature Guide above.
   
   Troubleshooting Tip: If you accidentally overcook your tenderloin, don’t worry! It will still be incredibly tender. A quick red wine reduction, mushroom sauce, or horseradish cream can add extra moisture and flavor, but even without a sauce, it will be delicious.
5. Rest is Key: Let the seared tenderloin rest for 10-15 minutes before slicing. This allows the juices to be redistributed. If you cut into it too soon, all the juices (and flavor) will run out all over the cutting board .