Slow Roasted Beef Tenderloin

When you want a show-stopping main course for friends and family, this Slow Roasted Beef Tenderloin is always a winner! 

The trick is to cook it low and slow in the oven, then sear it in a skillet for that irresistible finish. The result is a beautiful brown crust on the outside while the inside stays melt-in-your-mouth tender.

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Ingredients

– 2 pound center-cut tenderloin roast chateaubriand, tied – 2 teaspoons sea salt – 1 teaspoon fresh ground black pepper – ½ teaspoon garlic powder – 2 tablespoons avocado oil – 2 tablespoons unsalted butter

Preheat the oven to 250° F. In a small dish, mix together the salt, pepper, and garlic. Rub the mixture on top of the beef.

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Place a wire rack on a rimmed baking sheet. Allow to sit in the refrigerator overnight. If desired, use cooking twine to tie the tenderloin at even intervals.

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Place the tenderloin on top of the wire rack and roast until the center of the meat reaches 120° F for medium-rare. (About 1 hour.)

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Heat the oil and butter in a heavy skillet to high heat. Add the tenderloin and sear on all sides until brown, about 6 minutes.

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Transfer to a cutting board and tent with foil. Allow to rest for at least 20 minutes before carving.

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