Slow-Roasted Beef Tenderloin (Perfect Every Time)

Whole Beef Tenderloin – Be sure to go to a quality market and figure 6-8 ounces per person. Whole tenderloins are typically 4-6 pounds, serving 8-12 people. When having a smaller crowd, look for the smaller center-cut beef tenderloin, known as chateaubriand.

Seasoning – Generously seasoned with a dry rub mixed in a small bowl of dried thyme, oregano, garlic powder, cumin, kosher salt and black pepper. Dried rosemary, sage, parsley, marjoram and paprika all work as well.

Fresh Herbs – Fresh rosemary, thyme, oregano and sage are tucked in the butcher’s twine for added flavor. Steer away from delicate herbs here like parsley, basil, chives or tarragon.

Olive Oil & Butter – Olive oil is used to coat the raw tenderloin so the dry rub will adhere better. If you don’t have olive oil, use whatever is in your pantry. Butter is used to sear the tenderloin after roasting, and it really is the perfect finishing touch of flavor.

Trim – Pat roast with paper towels and cut off any excess fat and silver skin with a sharp knife. Silver skin is a tough membrane that does not tenderize when cooked and it prevents seasoning from penetrating the meat. However, many stores have tenderloins where the silver skin is already removed.

Tying for even thickness – A whole tenderloin has a ‘rump’ end, then is even in the middle that tapers off to a point at the other end. It’s key to fold the tapered end underneath to create uniform thickness as best you can and tie with kitchen string every couple of inches to keep its shape.

How to Season – Brush olive oil on trimmed-and-tied tenderloin then rub in dried seasoning mixture. Less is more here, a few additional spices to salt and pepper will do the trick because you want the beef flavor to shine. Tuck a few fresh herbs in the twine then it’s time for the tenderloin to chill.

Dry brine beef tenderloin – When the tenderloin hangs out in the fridge overnight uncovered, the seasoned exterior dries, creating a crisp, flavored crust when roasted. If overnight isn’t an option for you, try for at least 4 hours.

Preheat oven – Set your oven to 250 degrees F.

Roast – In a low and slow oven, this tenderloin took about one hour and thirty minutes. Remove beef from oven when a digital thermometer reaches 120 degrees. Between the carryover cooking and searing you’ll end up right around 130 degrees for perfectly medium-rare beef.

Sear – When your tenderloin is just about to come out of the oven, heat butter in a large skillet over medium-high heat. Sear on each side about 30 seconds for 2 minutes total.

Here are temperature ranges depending on how you like your beef cooked:

• Rare: under 120 degrees F
• Medium-rare: 125 – 130 degrees F
• Medium: 135 – 140 degrees F
• Medium-well: 145 - 150 degrees F
• Over: If you end up above 150 degrees with a beef tenderloin, it’s an expensive oops.

It's crucial to rest beef tenderloin after cooking so the juices redistribute into the meat rather than run all over your cutting board. By resting the meat, carryover cooking brings it to your optimal temperature as well.

Tent with aluminum foil to keep it warm and don’t touch it for a good 10-15 minutes.

Once the meat has rested, it’s also important to slice beef against the grain for the most tender bite. Slicing this way shortens long muscle fibers to prevent long, stringy, chewy bites. Don’t ruin all your great cooking with bad slicing.😉

These are tried and true tips learned after decades of cooking and entertaining:

• Don’t skip tying your tenderloin with kitchen twine to strive for uniform thickness to ensure even cooking, even when using a smaller center-cut tenderloin.
• Bring your tenderloin to room temperature before roasting. Depending on the size, take it out of the fridge 1 – 2 hours before roasting for best results.
• Use a rimmed baking sheet with a fitted wire rack if possible. This allows heat to circulate under the meat, so the bottom also develops an outside crust. You can also use vegetables like carrots, celery and onions to serve as a ‘rack’ then use those softened vegetables and juices to make a gravy.
• Resting red or white meat is imperative to the final dish. Time is on meat’s juicier side when it has time to redistribute, otherwise it ends up all over your counter. No fun in that!
• An instant-read thermometer is a must for determining the internal temperature of the tenderloin. There’s a link to a reliable and affordable one in the recipe card below.

We’ve all been crazed with planning the perfect menu for a special occasion and looking to keep last-minute dishes to a minimum. This is where make-ahead beef tenderloin saves the day.

I’ve found that going through this recipe’s steps (minus the slicing) the day before serving has been a game-changer. Not only is it less stress trying to time everything else on the menu, it checks a huge box: I know it’s perfect.

Once the tenderloin has cooled, wrap it whole in aluminum foil and refrigerate. On the day of serving, I like to slice it, place it into a casserole dish and simply pour hot beef broth over to reheat. I avoid reheating the beef in the oven so it doesn't overcook.

One of my favorite sauces for beef tenderloin is this creamy, tangy horseradish sauce that’s included below, but here are some other sauces along with a roundup of dreamy side dishes to go with your tenderloin!

• Green Goddess Sauce
• Spinach Walnut Pesto
• Tzatziki Sauce
• Cilantro Pistachio Pesto
• Caramelized French Onion Dip (great on beef sandwiches too!)

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