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.
- 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
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