Slow Roasted Beef Tenderloin

By Wendy Polisi

Dish Info

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.  Beef Tenderloin Roast has never tasted so good!



– 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

Step 1

Preheat the oven to 250° F. In a small dish, mix together the salt, pepper, and garlic. 

Step 2

Rub the mixture on top of the beef. Place a wire rack on a rimmed baking sheet. Allow to sit in the refrigerator overnight.

Step 3

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.)

Step 4

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

Step 5

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

Pro Tip

Use an Instant Read Thermometer to make sure the tenderloin is cooked to the desired doneness!