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