Slow Roasted Beef Tenderloin Roast

Square photo of a slow roasted beef tenderloin with three slices surrounded by rosemary on a platter.

5 from 2 votes

Slow Roasted Beef Tenderloin Roast

The next time you're celebrating or simply want to treat your loved ones, Oven Roasted Beef Tenderloin is one dish they'll be talking about for years to come. It's perfect for any special occasion but won't require you to spend tons of hands-on time in the kitchen. (Although no one will ever be able to tell!)

Prep Time10

Cook Time1 6

Resting Time20

Total Time1 36

Course: Main Course

Cuisine: American

Keyword: Christmas, Holidays, Special Occasion

Servings:

Calories: 490.66kcal

Author: Wendy Polisi

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

Instructions

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.

Nutrition