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.
Certain dishes seem to pair perfectly with special occasions. Whether you're gathering friends and family for the holidays or celebrating a milestone, I'm sure you have a few tried-and-true recipes you always turn to.
For me, one of those recipes is this beautiful Slow Roasted Beef Tenderloin!
We roast it low and slow, then sear it to achieve a beautiful crust on the outside while the inside stays melt-in-your-mouth tender. This method is often called reverse sear.
This Beef Tenderloin Roast Recipe is irresistible. Best of all, it requires pretty minimal hands-on cooking time.
Once you try it, I think it's going to become your go-to celebratory recipe!
It is perfect for Christmas dinner or any time you need something special.
Ingredients for Making Beef Tenderloin Roast
- Tenderloin Roast - I use a center-cut tenderloin roast, also known as chateaubriand. The one pictured was about 2 pounds, but I have made this with a 5-pound beef tenderloin roast as well. (I recommend having your butcher remove the silverskin.)
- Oil - I like to use avocado due to the higher smoke point, but you can use any heat heat oil you prefer. I don't recommend using extra virgin olive oil because it does not have a high enough smoke point.
- Butter - I recommend using unsalted, then adding your seasoning to taste.
- Seasoning - Simple garlic powder adds complexity without taking away from the tenderloin.
- Salt and pepper - Add to taste to really bring out the flavor of the beef tenderloin roast.
Tips & Tricks
- Allowing the beef tenderloin to sit seasoned with salt in the refrigerator overnight helps draw moisture from the surface. This will give you a better crust when you sear the oven-roasted Beef Tenderloin. Additionally, the salt permeates the muscle fibers, making the tenderloin more juicy and flavorful.
- This cut of meat is best served medium-rare to medium. Cooking it more than that will cause the meat to become tough.
- Roast the tenderloin uncovered on a wire rack to ensure even cooking on all sides.
- I like to serve the slices with horseradish sauce.
What To Serve with Beef Tenderloin - The Best Side Dishes
- For a classic steakhouse pairing, Keto Asparagus is simple, elegant, and delicious.
- Who doesn't love light, fluffy, wickedly good Keto Garlic Knots alongside some beef tenderloin?
- Creamy, flavorful Keto Spinach Casserole is a deliciously decadent side that never fails to delight.
Frequently Asked Questions
This section is known for being the most tender cut of beef, which is why it's so popular. It comes from the rear portion of the animal along the spine. It's a lean cut of meat, which is why it needs to be cooked properly to keep from drying out.
The filet mignon is a portion of the beef tenderloin. As you might imagine, this means they are very similar in taste and texture, although the filet mignon will be a little more tender than the full loin.
You bet it is! Of course, it also helps to know how to cook a Beef Tenderloin Roast the right way.
The trick is to never overcook the meat. A tender, lean cut of beef like this can get tough when overcooked, which is why I never cook mine past medium.
In my opinion, searing after baking is the best way to cook Beef Tenderloin Roast.
So why should you sear the meat on the stove rather than browning it in the oven? Due to the low fat content, this cut is prone to overcooking. That's why I recommend cooking Beef Tenderloin low and slow.
However, this means it takes much longer for a crust to form in the oven. By that time, the meat would be medium-well or more and turn out far too tough.
Instead, finish your Whole Roasted Beef Tenderloin in a skillet. This will keep the meat in the perfect range of medium rare to medium while developing a flavorful brown crust.
For this recipe, keep in mind that you're going to sear your beef tenderloin to finish it off. That's why we want the Beef Tenderloin Roast temperature to be lower when we take it out of the oven.
I prefer my beef tenderloin cooked medium-rare, so I take it out of the oven when the internal temperature reaches 120°F. Then, I sear it until the temperature reaches 135°F for medium-rare
If you want your Beef Tenderloin cooked to medium, or 145°F, take it out of the oven when the internal temperature reaches 130°F. The searing and resting will cook it the rest of the way.
Internal temperature plays a major role in how this dish turns out. I highly recommend using an Instant Read Thermometer to ensure that your beef is perfectly cooked.
Equipment Needed to Make This Oven-Roasted Beef Tenderloin Recipe
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- Instant Read Meat Thermometer
- Wire baking rack
- Small dish
- Rimmed sheet pan or roasting pan
- Cast-Iron Skillet or other heavy skillet
- Cutting board
- Carving knife
- Kitchen Twine
- Aluminum Foil
Leftover tenderloin can be stored in an airtight container in the refrigerator. It should be eaten within three or four days.
How to Make Slow Roasted Beef Tenderloin
In a small dish, mix together the salt, pepper, and garlic, then rub the mixture on top of the beef.
Place the tenderloin on a wire rack on a rimmed baking sheet and allow to sit in the refrigerator overnight.
Remove the meat from the oven and allow it to come to room temperature.
Preheat the oven to 250° F. If desired, use cooking twine to tie the tenderloin at even intervals.
Place the tenderloin on top of the wire rack and roast until the center of the meat reaches 120°F for medium rare.
Heat the oil and butter in a heavy skillet over high heat. Add the tenderloin and sear until all sides are brown, about 6 minutes
Transfer to a cutting board and tent with aluminum foil. Allow to rest for at least 20 minutes before carving. (This helps to keep the juices in the meat rather than on your cutting board.
More Beef Recipes To Try
- Fall-off-the-bone tender Keto Short Ribs are full of flavor with a punch of rosemary that makes them just perfect.
- Keto Steak Fajitas are a little bit spicy, easy to make, and always a hit.
- With fresh rosemary, garlic, and a kick of lemon, Keto Flank Steak will leave your taste buds doing a happy dance.
- It doesn't get much better than this delicious and easy Pan Seared Ribeye recipe!
- For a truly memorable experience, try this Smoked Tomahawk Steak.
- Looking for something kid-friendly and easy? You will love these quick and easy keto sloppy joes.
Slow Roasted Beef Tenderloin Roast
- 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.
- 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.
- 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.)
- 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.
- Transfer to a cutting board and tent with foil.
- Allow to rest for at least 20 minutes before carving.