Slow Cooked Beef Tenderloin: How To Get It Right Each Time

Slow cooked beef tenderloin is an exquisite dish fit for entertaining the finest of guests. It is succulent, decadent and something your guests will marvel at once it is brought to the table. But do you know how to make the ultimate slow cooked beef tenderloin?

If you’ve never prepared slow cooked beef tenderloin you’ll be surprised at the ease of preparation. To be honest, the cooking technique is very simple but the results are amazing. All it takes is a little patience and the best quality meat you can afford. 

Slow Cooked Beef Tenderloin: Getting Started

Before getting started make sure your chosen beef tenderloin has been trimmed of the excess fat and has been tied with twine (this will help it keep its shape and should be cut off before serving).

Below you will find a basic recipe for slow cooked beef tenderloin that stays medium rare throughout. It is prepared with just four ingredients: beef, salt, pepper and oil. Once you’ve mastered the technique you can play around with the addition of herbs such as thyme, rosemary or sage, to name a few.

How To Season a Beef Tenderloin

Seasoning a large cut of meat can be confusing. We suggest you stick to these guidelines: 1 teaspoon of salt per every pound of meat, 1/2 teaspoon of pepper per pound.

Slow Cooked Beef Tenderloin: An Easy Recipe

To make a slow cooked beef tenderloin for 8 people, you will need:

1 beef tenderloin, about 4 1/2 lbs (2kg), trimmed and tied
4 teaspoons salt 
2 tsp black pepper 
3 tbsp oil

1. Preheat oven to 275F (135C). 

2. Place the beef tenderloin on a baking pan. Coat the meat with oil and season generously with salt and pepper.

3. Place in the oven roast for 75 to 90 minute, depending on whether you prefer rare or medium rare. To test the internal temperature insert a thermometer in the center of the beef tenderloin: rare will register 125F (51C) while medium-rare will be 135F (57C).

4. Remove from the oven and place on a carving board. Cover loosely with foil and allow the meat to rest for 15 minutes before serving.

5. Slice and enjoy!

Here’s another fun recipe you can try: wine glazed beef rolls from Chef Hendrik Otto.

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