Slow Roasted Whole Beef Tenderloin

Roasted beef tenderloin served on rustic wooden board and red wine on the side.

5 from 6 votes

Slow Roasted Whole Beef Tenderloin

Celebrate the holidays and special occasions with this easy, elegant, and incredibly delicious slow-roasted beef tenderloin. You’ll slow roast, reverse-sear your way to an ultra-tender, perfectly pink tenderloin every time.

Course Dinner, Main Course

Cuisine American, Keto

Diet Gluten Free, Low Fat

Prep Time 15

Cook Time 1 30

Resting Time 15

Total Time 2

Servings servings

Calories 435kcal

Author Kim Peterson

Equipment

Ingredients

Beef Tenderloin

1 4-pound beef tenderloin, trimmed and tied
2 teaspoons kosher salt
1 teaspoon each of dried thyme, oregano, cumin, garlic powder and black pepper
2 tablespoons olive oil
10 fresh thyme sprigs
5 fresh rosemary sprigs
5 fresh oregano sprigs
5 sage leaves
4 tablespoons butter

Horseradish Cream Sauce

¾ cup cream cheese, room temperature
¼ cup whole milk
2 tablespoons prepared horseradish
½ tablespoon each of fresh oregano and thyme leaves
1 ½ teaspoons Dijon mustard
½ lemon, juiced
Kosher salt and pepper

Instructions

Beef Tenderloin

Preheat oven to 250 degrees F.
Line a large, rimmed baking sheet pan with foil and set a roasting rack inside the pan.
Fold the thin end underneath the thicker part to keep the tenderloin the same thickness as much as possible. Tie the meat with butcher’s twine in 1 to 2-inch intervals. Place tenderloin on prepared sheet pan.
In a small bowl, whisk the salt, dried thyme, oregano, cumin, garlic powder and black pepper until combined.
Evenly coat the tenderloin with olive oil.
Rub the dried herb mixture all over the meat.
Tuck bunches of the fresh herbs under the twine.
Refrigerate tenderloin uncovered overnight or at least 4 hours. if possible. Remove from refrigerator 1-2 hours before roasting so it can come up to room temperature.
Roast tenderloin in preheated oven until it reaches 120 degrees F, about 90 minutes for medium-rare. Rotate the pan halfway through cooking time. (Use an instant-read thermometer to check the tenderloin’s temperature after an hour to see where you are.)
When you’ve reached desired doneness (see temperature ranges in Notes section), remove tenderloin from oven.
Heat butter in a large skillet over medium-high heat.
When butter has melted and begins to foam, add the tenderloin to the skillet and sear 30 seconds on each side, 2 minutes total. (If the tenderloin is too large for a skillet, you can broil each side for the same amount of time.)
Tent the tenderloin with foil and let rest 10-15 minutes before slicing.
Slice the beef crosswise against the grain at your preferred thickness.
Serve tenderloin on a platter with roasted potatoes or other side dishes, and the Horseradish Cream Sauce. Enjoy!

Horseradish Cream Sauce

Whisk all ingredients in a medium bowl until well combined. Season to taste with salt and pepper. (Can be made 3 days ahead. Cover and chill. Let sit at room temperature 30 minutes before serving.)

Notes

Degree of Doneness

You’re looking for 125 – 130 degrees F for medium-rare, 135 – 140 degrees F for medium, and 145 - 150 degrees F for medium-well.

*See post for Recipe Tips and additional Sauce Suggestions.

Nutrition