Slow-Roasted Beef Tenderloin Recipe
This slow-roasted beef tenderloin offers you a gluten free dinner option that you will enjoy serving for family, friends, or colleagues.
Slow-Roasted Beef Tenderloin Recipe
For ease, ask your butcher to tie the meat for you; it helps ensure even cooking and portions of this juicy, delicious slow-roasted beef tenderloin. Salt the meat up to 2 days in advance.
Servings 8
Ingredients
- 1 (3-pound) beef tenderloin, tied
- Kosher salt and freshly ground pepper
- 1 tablespoon olive oil
- 4 tablespoons (2 ounces/1/2 stick) unsalted butter
- 1 clove garlic peeled and smashed
- 1 thyme sprig
- 1 fresh rosemary sprig
Instructions
-
Rub the tenderloin with 1 tablespoon salt at least 4 hours beforehand, up to 2 days in advance. Wrap and refrigerate.
-
Preheat the oven to 225°F. Line a rimmed baking sheet with aluminum foil, turning up the foil’s edges.
-
Remove the tenderloin from the fridge, pat it dry with paper towels, then place it on the foil-lined pan. Rub the meat with the oil, season with 1 teaspoon salt and 1/2 teaspoon pepper, then cook until a meat thermometer inserted into the center reads 120°F to 125°F, 1-1/2 to 2-1/2 hours, depending on your oven and the meat’s temperature after coming out of the refrigerator.
-
Meanwhile, in a small sauté pan, combine the butter, garlic, thyme, and rosemary. Heat over medium heat until the butter melts and begins to bubble. Keep warm.
-
Place an oven rack 6 inches from the broiler. Preheat the broiler.
-
Pour the melted, infused butter mixture over the roast. Return the roast to the oven and broil about 4 inches from the heat source for 2 minutes to quickly develop a crust.
-
Remove the roast from the oven, let it rest for 15 minutes, slice, drizzle with butter sauce/pan drippings, sprinkle with salt, and serve.
Photography Nader Khouri
4 Comments on “Slow-Roasted Beef Tenderloin Recipe”
All in on trying this one. Any suggestions on how to tie it?
I don’t understand how to upgrade my account!
Hi! Sorry for the confusion. Click on the “subscribe” button at the top of the page. If you’re having trouble, write me at [email protected].
You can ask the meat department to do it for you if you have access to one. Or check out this video: https://www.youtube.com/watch?v=rFIwbUBiRSE — you use butcher string. Can’t wait for you to try it!