A tender, juicy beef tenderloin roast is the perfect way to impress at any special occasion. Slow roasting the meat ensures every bite is as succulent as the last, with a gorgeous outer crust that adds an extra layer of flavor.

The beauty of this dish lies in its simplicity—the oven does most of the work, leaving you with a stunning centerpiece that doesn’t require constant attention.

If you’ve ever wanted a foolproof way to serve a steakhouse-quality roast at home, this slow-roasted beef tenderloin is the answer.

The key to achieving that melt-in-your-mouth tenderness is cooking it low and slow, allowing the flavors to develop without overcooking the inside.

A quick sear at the end creates a beautifully browned crust that seals in the juices. It’s not just for the holidays—it’s a dish that turns any meal into something unforgettable.

Perfect for impressing guests or just treating yourself, this slow roasted beef tenderloin is sure to become a recipe you turn to time and again.

Slow Roasted Beef Tenderloin Recipe

Ingredients

• 2 pounds center-cut beef tenderloin (chateaubriand), tied
• 2 teaspoons sea salt
• 1 teaspoon black pepper, freshly ground
• ½ teaspoon garlic powder
• 2 tablespoons avocado oil
• 2 tablespoons butter or ghee

Instructions

1. Preheat the oven to 250°F (120°C).
2. In a small bowl, combine the salt, pepper, and garlic powder. Rub this seasoning mix all over the beef tenderloin.
3. Place a wire rack on a rimmed baking sheet, then set the tenderloin on top. Put the whole tray in the fridge and let it sit overnight, uncovered.
4. (Optional) If you’d like, tie the tenderloin at even intervals using cooking twine for a more even cook.
5. Roast the beef in the oven for about 1 hour, or until the internal temperature reaches 120°F (49°C) for medium-rare.
6. Heat the oil and butter in a large skillet over high heat.
7. Sear the tenderloin in the hot pan, turning it on all sides, until browned (about 6 minutes total).
8. Remove the beef from the skillet and place it on a cutting board. Cover loosely with foil to keep it warm.
9. Let the meat rest for at least 20 minutes to let the juices redistribute before slicing.

Pro Tips For Perfect Slow Roasted Beef Tenderloin

These pro tips will take your beef tenderloin to the next level:

• Reverse Searing Technique: Instead of searing your beef first, try reverse searing. Roast the beef at a low temperature (around 225°F) until it reaches the desired internal temperature, then finish it off with a quick, high-heat sear in a hot pan to create a deep, flavorful crust. This method ensures even cooking and a perfectly tender center.
• Dry Aging: For an even more tender and flavorful roast, consider dry-aging your beef. Leave the beef uncovered in your fridge for 1-3 days before cooking. This process intensifies the beef’s natural flavors and makes it incredibly tender.
• Compound Butter: For an extra boost of flavor, make compound butter (butter mixed with herbs, garlic, or even blue cheese). Once the beef is rested and ready to serve, top it with a dollop of compound butter that will melt over the hot meat, adding richness and depth.
• Salt the Meat Early: Salting your beef 24 hours in advance allows the salt to draw moisture out of the meat and then reabsorb it, making it juicier and more flavorful. This method enhances the beef’s natural taste and helps achieve a perfect crust when searing.
• Oven-Searing Trick: If you’re cooking multiple tenderloins or want a hassle-free approach, sear the beef in the oven. Place it in a very hot oven (450°F) for the first 5-10 minutes of roasting to get that beautiful, crispy exterior, then lower the heat to cook it through without drying it out.

What To Serve With Slow Roasted Beef Tenderloin?

When it comes to pairing dishes with beef tenderloin, you’ll want sides that complement the richness of the meat. Here are a few classic options:

• Roasted vegetables
• Mashed potatoes
• Garlic bread
• Creamed spinach
• Green beans almondine
• Cheesy potatoes
• Caesar chicken salad
• Sauteed garlic asparagus

How To Store Leftover Slow Roasted Beef Tenderloin?

If you happen to have leftover beef tenderloin, it’s important to store it properly so it stays fresh. Here’s how to keep it at its best:

• Refrigerate Promptly: Once the beef has cooled down, store it in an airtight container and place it in the fridge. It will stay fresh for up to 3-4 days.
• Freezing for Long-Term Storage: If you want to keep your leftovers longer, you can freeze the beef. Wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag or container. It should last up to 3 months in the freezer.
• Reheating: To reheat, place the beef in the oven at a low temperature (around 250°F) until it reaches your desired warmth. Avoid microwaving to keep it from becoming dry.

Should You Sear Beef Tenderloin Before Roasting?

Searing beef tenderloin before roasting can enhance flavor, but it’s not always necessary. Here’s what you should know:

• Pros of Searing:
  • Flavor Boost: Searing beef in a hot pan creates a crust through caramelization, which adds a rich flavor. This process helps lock in juices and makes the exterior more appetizing.
  • Appearance: A beautifully browned crust looks appealing and can give the beef a more sophisticated, restaurant-style finish.
• Cons of Searing:
  • Juice Loss: Searing might cause some moisture to evaporate, which can reduce tenderness. Beef tenderloin is naturally tender, so extra moisture loss can affect the final result.
  • Uneven Cooking: If not done carefully, searing may lead to uneven cooking. The outside may be cooked too much while the inside is still underdone.
• Searing Alternatives: Some cooks skip searing altogether and prefer to roast the beef tenderloin at a steady temperature. This method prevents any juice loss and ensures even cooking throughout. Roasting without searing can keep the meat juicy, tender, and flavorful without the added crust.

For those who like the extra flavor and texture that comes with a seared crust, it’s worth considering. However, if you’re aiming for a more tender, juicy result, roasting alone might be the best option.

What Temperature Should Beef Tenderloin Be?

To get your beef tenderloin cooked just right, monitoring its internal temperature is essential. The perfect temperature for each level of doneness is:

• Rare: 120°F to 125°F (49°C to 52°C) – Cool, red center.
• Medium-rare: 130°F to 135°F (54°C to 57°C) – Warm, red center.
• Medium: 140°F to 145°F (60°C to 63°C) – Warm, pink center.
• Medium-well: 150°F to 155°F (66°C to 68°C) – Slightly pink center.
• Well-done: 160°F (71°C) and above – Fully cooked through.

It’s recommended to remove the beef from the oven a few degrees before reaching the desired temperature since it will continue to cook while resting.

After removing from heat, allow it to rest for at least 10 to 15 minutes to ensure the juices are redistributed and the beef remains tender and juicy.

How Long Should Beef Tenderloin Rest Before Cooking?

Resting beef tenderloin before cooking can make a big difference in the final outcome. Here’s what you need to know:

• Rest Time: Ideally, beef tenderloin should rest at room temperature for 30 to 60 minutes before cooking. Allowing it to come to room temperature ensures more even cooking throughout, which helps prevent the outer layers from overcooking while the inside remains too rare.
• Why Resting is Important:
  • Even Cooking: Cold beef straight from the fridge takes longer to cook, which can cause uneven heat distribution. Resting helps the meat cook more uniformly.
  • Better Flavor: As the beef warms up slightly, the flavors become more pronounced and the texture improves.
• How to Rest:
  • Remove the beef tenderloin from the refrigerator about 30 minutes to an hour before you plan to cook it.
  • Keep the beef uncovered or loosely covered with foil to prevent any moisture from being trapped.

It’s important to note that resting beef tenderloin before cooking is different from letting it rest after cooking, which helps the juices redistribute. This resting period before cooking is essential to achieving that perfectly cooked, tender, and flavorful beef tenderloin.