Ultimate Slow-Roasted Beef Tenderloin

Elevate your dining experience with this melt-in-your-mouth slow-roasted beef tenderloin. Our foolproof method ensures a perfectly pink center and a flavorful browned crust that will impress even the most discerning palates.

Beef tenderloin, the most tender cut on the steer, transforms into a buttery, fork-tender delicacy when cooked with precision. While it may lack the robust flavor of fattier cuts, our technique infuses it with rich taste and delivers an unparalleled texture that’s perfect for special occasions.

Forget everything you thought you knew about roasting beef. Our reverse-sear method flips traditional cooking on its head, resulting in evenly cooked meat from edge to edge with a stunning crust. It’s a game-changer for home cooks looking to achieve restaurant-quality results.

The Secret to Perfectly Cooked Tenderloin

The key to nailing this recipe lies in understanding the science behind cooking lean meats. By starting low and slow, then finishing with a high-heat sear, we minimize the temperature gradient within the meat. This means more of that prized medium-rare perfection throughout the roast.

Our method also incorporates a clever pre-salting technique, which not only seasons the meat but alters its structure for superior moisture retention and browning. Paired with an overnight rest in the fridge, this step creates the ideal conditions for a show-stopping crust.

Choosing Your Beef Tenderloin

For this recipe, we recommend a center-cut beef tenderloin, also known as a chateaubriand. This cylindrical cut ensures even cooking and elegant presentation. If you’re feeling adventurous, ask your butcher for guidance or try trimming a whole tenderloin yourself – it’s a great way to save money and hone your culinary skills.

Ingredients

• 1 center-cut trimmed beef tenderloin, 2 to 3 pounds (900g to 1.4kg; see note)
• Kosher salt and freshly ground black pepper
• 4 tablespoons (57g) unsalted butter
• 4 sprigs thyme
• 1 shallot, roughly sliced
• Finely minced chives, for serving
• Coarse sea salt, such as fleur de sel or Maldon, for serving
• 1 recipe Horseradish Cream Sauce, for serving

Directions

1. Prep Day: Truss the tenderloin with butcher’s twine at 1-inch intervals. Generously season with salt and pepper. Place on a wire rack set in a foil-lined rimmed baking sheet and refrigerate uncovered for at least one night, or up to two nights for enhanced flavor.
2. Slow Roast: Preheat oven to 225°F (107°C). Roast the tenderloin until it reaches an internal temperature of 120 to 125°F (49 to 52°C), about 2 to 3 hours. Remove from oven and let rest for 10 minutes. Carefully remove the twine.
3. Broiler Method: Position rack 6 inches from broiler and preheat to high. Brown butter in a skillet, add thyme and shallots, then pour over tenderloin. Broil, turning every 30 seconds, until browned and internal temperature reaches 125°F (52°C) for rare or 130°F (54°C) for medium-rare, about 2 minutes total.
4. Stovetop Alternative: Brown butter in a skillet. Add tenderloin, shallots, and thyme. Cook, turning and basting, until browned and internal temperature reaches 125°F (52°C) for rare or 130°F (54°C) for medium-rare, about 1 1/2 minutes.
5. Rest the tenderloin for 5 minutes. Slice into 1/2-inch medallions, garnish with chives and sea salt, and serve alongside Horseradish Cream Sauce.

Pro Tips

For optimal results, season and trim the tenderloin at least a day in advance. This uncovered rest in the refrigerator enhances flavor, promotes better browning, and improves texture. When selecting your cut, ask for a center-cut beef tenderloin (chateaubriand) or trim a whole tenderloin yourself. Plan for 1/2 pound of meat per person to ensure everyone leaves the table satisfied.