CommunityApproved

Slow-Roasted Beef Tenderloin

Name: Slow-Roasted Beef Tenderloin
Prep time: 25 min
Total time: 875 min
Yield: Serves 4 to 6
Ingredients: 1 center-cut trimmed beef tenderloin, 2 to 3 pounds (900g to 1.4kg; see note); Kosher salt and freshly ground black pepper; 4 tablespoons (57g) unsalted butter; 4 sprigs thyme; 1 shallot, roughly sliced; Finely minced chives, for serving; Coarse sea salt, such as fleur de sel or Maldon, for serving; 1 recipe Horseradish Cream Sauce , for serving

Roasted beef tenderloin can be the decadent star of a great meal. Our method yields a nicely browned crust, an ultra-tender center, and perfectly pink meat from edge to edge.

Dish: Beef Tenderloin

Variant: Slow-Roasted Beef Tenderloin

Source: Slow-Roasted Beef Tenderloin

Total time: 14 hr 35 min
Active time: 25 min
Yield: Serves 4 to 6
Difficulty: Medium
Equipment: 4 required

Approved Reviewed1 Sources8 Controls0 Tests0 SafetyAI assisted, reviewed

Slices of rare beef tenderloin in wooden cutting board next to fresh herbs.Roast beef tenderloin is the most tender cut of meat around. Serious Eats / J. Kenji López-Alt · Slow-Roasted Beef TenderloinDev reference

Ingredients and Constraints

Ingredients

Preparation: Roughly Sliced

Ingredient watchpoints3 watchpoints

Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.

Form or preparationRecommendedConstrained

Beef tenderloin

1 center-cut trimmed beef tenderloin, 2 to 3 pounds (900g to 1.4kg; see note)

The source row includes a form, size, temperature, or preparation detail.

Details and source

Source: Slow-Roasted Beef Tenderloin

Form or preparationRecommendedConstrained

Chives

Finely minced chives, for serving

The source row includes a form, size, temperature, or preparation detail.

Details and source

Source: Slow-Roasted Beef Tenderloin

Substitution boundaryRecommendedFlexible

Coarse Sea Salt

Coarse sea salt, such as fleur de sel or Maldon, for serving

The source ingredient row lists alternatives.

Details and source

Acceptable alternatives: such as fleur de sel; Maldon; for serving

Source: Slow-Roasted Beef Tenderloin

Additional ingredient notes

Required setup

Equipment

Before You Cook

Constraints, controls, and warnings to review before starting.

Decisions before cookingDetails1

Reviewed comparisons and tradeoffs that affect the path before the first active step.

Making the Cut: Choosing the Perfect Beef Tenderloin

A full tenderloin is a big chunk of meat, about four to five pounds.

Well, traditional recipes for tenderloin (and most steaks and roasts) call for first searing the meat at a high temperature, then finishing it off at a relatively low temperature. When you start the process by placing the raw meat on a rack in a low-temperature oven (in this case, I went with 225°F—the lowest temperature my oven could reliably hold) and slow-roasting it until the center hits just a few degrees below your desired final serving temperature (a serving temperature of 125°F for rare or 130°F for medium-rare is what I shoot for on an instant-read thermometer), you end up with a piece of meat that has a very small temperature gradient.

Source video

How to Make Slow-Roasted Beef TenderloinIn this video, you'll learn how to make slow-roasted beef tenderloin. Roasted beef tenderloin dries out easily if it's not cooked properly. Our method yields a nicely browned crust, an ultra-tender center, and perfectly pink meat from edge to edge. Watch · Slow-Roasted Beef TenderloinDev reference

Method Timeline

Prep

Active

Prep

25 min

Source Recipe JSON-LD prepTime.

Cook

Active

Cook

2 hr 10 min

Source Recipe JSON-LD cookTime.

Rest

Passive

Rest

12 hr

Source recipe card lists chilling time.

Finish

Active

Finish

Not listed

Final serving step and finishing actions from the source directions.

1
Step 1
The Day Before: Using butcher's twine, tie tenderloin at 1-inch intervals using butcher's knots . Season generously with salt and pepper. Transfer to a wire rack set in a foil-lined rimmed baking sheet and refrigerate uncovered at least overnight and up to 2 nights.
SeasonRefrigerateRimmed Baking SheetWire Rack
Image detailsThe end of a tied and seasoned raw beef tenderloin roastSerious Eats / J. Kenji López-Alt · Slow-Roasted Beef TenderloinDev reference
Image detailsFolding a beef tenderloin roast for even cookingSerious Eats / J. Kenji López-Alt · Slow-Roasted Beef TenderloinDev reference
Show 4 more media items
Image detailsA center cut beef tenderloin roast resting on a cutting boardSerious Eats / J. Kenji López-Alt · Slow-Roasted Beef TenderloinDev reference
Image detailsTying a center cut beef tenderloin roast with butcher's twineSerious Eats / J. Kenji López-Alt · Slow-Roasted Beef TenderloinDev reference
Image detailsPlacing a center cut beef tenderloin roast on a wire rack inside a baking sheetSerious Eats / J. Kenji López-Alt · Slow-Roasted Beef TenderloinDev reference
Image detailsTied beef tenderloin roast seasoned with salt and pepperSerious Eats / J. Kenji López-Alt · Slow-Roasted Beef TenderloinDev reference
Inputs and tools6
Uses
1 center-cut trimmed beef tenderloin, 2 to 3 pounds (900g to 1.4kg; see note)
Kosher salt and freshly ground black pepper
Equipment
Techniques
2
Step 2
When Ready to Cook: Adjust oven rack to center position and preheat oven to 225°F (107°C). Place baking sheet with rack and tenderloin in oven and roast until internal temperature registers 120 to 125°F (49 to 52°C) on an instant-read thermometer, 2 to 3 hours. Remove from oven and set aside at room temperature for 10 minutes. Cut and remove twine.
225°F; 107°C; 125°F10 minCookPreheatRoastRimmed Baking SheetProbe ThermometerWire Rack
Image detailsA digital thermometer reading 125 with a beef roast in the backgroundSerious Eats / J. Kenji López-Alt · Slow-Roasted Beef TenderloinDev reference
Image detailsBeef tenderloin roast resting on rack in rimmed baking sheetSerious Eats / J. Kenji López-Alt · Slow-Roasted Beef TenderloinDev reference
Checks2
TemperatureInfoTemperature
225°F; 107°C; 125°F
Expected state: When Ready to Cook: Adjust oven rack to center position and preheat oven to 225°F (107°C).
TimingInfoTiming
for 10 minutes
Target: 10 minute
Expected state: Remove from oven and set aside at room temperature for 10 minutes.
Troubleshooting1
CautionDry or Overcooked MeatStep 2
Pull the tenderloin at temperature
The center passes medium-rare before the exterior is browned.
The roast stayed in the low oven past the target 120 to 125°F range.
Prevention
Use a probe or instant-read thermometer and remove the tenderloin as soon as it reaches 120 to 125°F.
Recovery
Rest briefly, then brown quickly under the broiler or in the skillet without extending the roast.
Inputs and tools7
Uses
1 center-cut trimmed beef tenderloin, 2 to 3 pounds (900g to 1.4kg; see note)
Equipment
Techniques
Why and source
This step has reviewed source-backed guidance.
Source: Slow-Roasted Beef Tenderloin
3
Step 3
To Finish Under the Broiler: Adjust rack to 6 inches from broiler element and preheat broiler to high. Heat butter, swirling, in a medium skillet over high heat until foaming subsides and butter turns a light nutty brown. Add thyme and shallots and stir until crackling stops. Pour butter mixture over tenderloin and spread with a spoon until all surfaces are coated. Remove shallots from top surface of meat. Place pan with tenderloin under broiler and broil, turning every 30 seconds, until meat is well browned on all sides and internal temperature registers 125°F (52°C) for rare or 130°F (54°C) for medium-rare, about 2 minutes total. Proceed to step 5.
125°F; 130°F2 minSkillet
Image detailsBeef tenderloin roast resting on bed of shallots on rack over baking sheetSerious Eats / J. Kenji López-Alt · Slow-Roasted Beef TenderloinDev reference
Visual cue
until all surfaces are coated
Checks3
TemperatureInfoTemperature
125°F; 130°F
Expected state: Place pan with tenderloin under broiler and broil, turning every 30 seconds, until meat is well browned on all sides and internal temperature registers 125°F (52°C) for rare or 130°F (54°C) for medium-rare, about 2 minutes total.
Visual cueInfoVisual
until all surfaces are coated
Expected state: until all surfaces are coated
TimingInfoTiming
about 2 minutes
Target: 2 minute
Expected state: Place pan with tenderloin under broiler and broil, turning every 30 seconds, until meat is well browned on all sides and internal temperature registers 125°F (52°C) for rare or 130°F (54°C) for medium-rare, about 2 minutes total.
Inputs and tools5
Uses
1 center-cut trimmed beef tenderloin, 2 to 3 pounds (900g to 1.4kg; see note)
4 tablespoons (57g) unsalted butter
4 sprigs thyme
1 shallot, roughly sliced
Equipment
Why and source
This step has reviewed source-backed guidance.
Source: Slow-Roasted Beef Tenderloin
4
Step 4
To Finish on the Stovetop: Heat butter, swirling, in a medium skillet over high heat until foaming subsides and butter turns a light nutty brown. Add tenderloin, shallots, and thyme and cook, turning occasionally and spooning hot butter and aromatics over roast, until meat is well browned on all sides and internal temperature registers 125°F (52°C) for rare or 130°F (54°C) for medium-rare, about 1 1/2 minutes.
125°F; 130°F2 minSkillet
Checks2
TemperatureInfoTemperature
125°F; 130°F
Expected state: Add tenderloin, shallots, and thyme and cook, turning occasionally and spooning hot butter and aromatics over roast, until meat is well browned on all sides and internal temperature registers 125°F (52°C) for rare or 130°F (54°C) for medium-rare, about 1 1/2 minutes.
TimingInfoTiming
2 minutes
Target: 2 minute
Expected state: Add tenderloin, shallots, and thyme and cook, turning occasionally and spooning hot butter and aromatics over roast, until meat is well browned on all sides and internal temperature registers 125°F (52°C) for rare or 130°F (54°C) for medium-rare, about 1 1/2 minutes.
Inputs and tools5
Uses
1 center-cut trimmed beef tenderloin, 2 to 3 pounds (900g to 1.4kg; see note)
4 tablespoons (57g) unsalted butter
4 sprigs thyme
1 shallot, roughly sliced
Equipment
Why and source
This step has reviewed source-backed guidance.
Source: Slow-Roasted Beef Tenderloin
5
Step 5
Transfer tenderloin to a cutting board and allow to rest for 5 minutes. Slice into 1/2-inch slices, sprinkle with chives and coarse sea salt, and serve with Horseradish Cream Sauce.
5 minServe
Image detailsA cooked beef tenderloin roast resting on a cutting boardSerious Eats / J. Kenji López-Alt · Slow-Roasted Beef TenderloinDev reference
Image detailsSliced beef tenderloin roast with medium rare centerSerious Eats / J. Kenji López-Alt · Slow-Roasted Beef TenderloinDev reference
Show 1 more media item
Image detailsSlices of beef tenderloin served with horseradish cream sauce and garnished with finely cut chivesSerious Eats · Slow-Roasted Beef TenderloinDev reference
Checks2
TimingInfoTiming
for 5 minutes
Target: 5 minute
Expected state: Transfer tenderloin to a cutting board and allow to rest for 5 minutes.
HoldingMain recipe
Source holding instruction
Transfer tenderloin to a cutting board and allow to rest for 5 minutes. Slice into 1/2-inch slices, sprinkle with chives and coarse sea salt, and serve with Horseradish Cream Sauce.
5 min
Inputs and tools5
Uses
1 center-cut trimmed beef tenderloin, 2 to 3 pounds (900g to 1.4kg; see note)
Finely minced chives, for serving
Coarse sea salt, such as fleur de sel or Maldon, for serving
1 recipe Horseradish Cream Sauce , for serving
Techniques
Why and source
This step has reviewed source-backed guidance.
Source: Slow-Roasted Beef Tenderloin

Learn More

Extra cooking notes, tests, and source details kept out of the step-by-step method.

Testing notes

Useful tests and side-by-side notes after the method is clear.

A Rare Case: What's the Best Degree of Doneness for Beef Tenderloin?

This also may explain why the French, with their very lean beef, tend to prefer their meat cooked very rare, while Americans, with their extra-fatty meat, veer toward medium.

Nobody can explain why the Brits cook their lean beef beyond well-done. For tenderloin, edge-to-edge pink, with perhaps even a spot of translucent rare meat in the very center, is the way to go.

You've Got to Dry to Get Brown: Using Salt, Time, and High Heat to Get That Perfect Brown Crust

The first step to better browning is to realize that wet things don't brown.

Because water evaporates at 212°F (100°C), until you've fully desiccated the surface of a piece of meat, it's very difficult to get it to rise beyond that temperature. On the other hand, browning reactions don't really take place in earnest until temperatures reach into the 350°F+ range (177°C and up).

Image detailsSprinkling salt over a beef tenderloin tied with butcher's twineSerious Eats / J. Kenji López-Alt · Slow-Roasted Beef TenderloinDev reference

Image detailsCollage comparing salted meat with fresh, unsalted meatSerious Eats / J. Kenji López-Alt · Slow-Roasted Beef TenderloinDev reference

Image detailsSliced shallots and fresh thyme browning in butter in a panSerious Eats / J. Kenji López-Alt · Slow-Roasted Beef TenderloinDev reference

Show 1 more media item

Image detailsFork and knife alongside sliced beef tenderloin medallions on a horseradish cream sauceSerious Eats · Slow-Roasted Beef TenderloinDev reference

ComparisonSlow-Roasted Beef Tenderloin

Testing photos

Photos that support the article's cooking notes.

Image detailsMedallions of beef tenderloin on a bed of horseradish cream sauceSerious Eats · Slow-Roasted Beef TenderloinDev reference

Image detailsSlices of beef tenderloin with medium rare center and well done edgeMarina Onokhina / Shutterstock · Slow-Roasted Beef TenderloinDev reference

Source: Slow-Roasted Beef Tenderloin

Recipe structure

Components and intermediate outputs created by the method.

Main recipe

Recipe card ingredients and steps.

Serves 4 to 6

Extra useful notes

Short source-backed recommendations and facts that do not need a step.

Recommendation

For best results, season and trim the meat and allow it to rest at least overnight uncovered in the refrigerator to improve seasoning, browning, and texture.

For best results, season and trim the meat and allow it to rest at least overnight uncovered in the refrigerator to improve seasoning, browning, and texture. A center-cut beef tenderloin is also called a chateaubriand. Ask your butcher for it, or buy a whole tenderloin and trim it yourself, reserving the ends for another use. Plan on 1/2 pound of meat per person.

Recipe Utilities

Account actions, source details, export, and reporting stay available without interrupting the cooking flow.

Source and Origin

Origin declaration

Adapted from source

Imported from the Serious Eats page for dev review.

Copy risk: Unchecked

Slow-Roasted Beef Tenderloin
Article
View source

My Kitchen Actions

My Kitchen keeps saved recipes, private notes, adaptations, cooking logs, imports, and exports tied to your account.

Export

Public recipe exports include only approved public content. Personal backup exports require login.

Export history

No exports yet.

Report Content

Ingredients and Constraints

Ingredients

Beef tenderloin

Chives

Coarse Sea Salt

Required setup

Before You Cook

Making the Cut: Choosing the Perfect Beef Tenderloin

Source video

Method Timeline

Prep

Cook

Rest

Finish

225°F; 107°C; 125°F

for 10 minutes

Pull the tenderloin at temperature

125°F; 130°F

until all surfaces are coated

about 2 minutes

for 5 minutes

Source holding instruction

Testing notes

A Rare Case: What's the Best Degree of Doneness for Beef Tenderloin?

You've Got to Dry to Get Brown: Using Salt, Time, and High Heat to Get That Perfect Brown Crust

Testing photos

Recipe structure

Main recipe

Extra useful notes

For best results, season and trim the meat and allow it to rest at least overnight uncovered in the refrigerator to improve seasoning, browning, and texture.

Recipe Utilities

Origin declaration

Export history