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the best beef tenderloin recipe served with freshly made horseradish cream sauce

Slow Roasted Beef Tenderloin

Recipe ByLaura Reigel
Servings :6
Prep Time 1 day
Cook Time 2 hours 30 minutes
Resting Time 10 minutes
Total Time 1 day 2 hours 40 minutes

EQUIPMENT

INGREDIENTS

Seasoned Herb Butter

  • unsalted butter [note 2]
  • fresh thyme
  • fresh rosemary
  • shallot
  • garlic

For Serving

INSTRUCTIONS

  • The day before: Prepare the roast by tying it with butcher's string and seasoning it well with salt and pepper. Place the seasoned roast on a wire rack set over a heavy baking sheet. Place the roast into the fridge and let it sit overnight to dry brine. [note 3]
  • When you're ready to cook: Place the oven rack in the center position of the oven. Preheat the oven to 225℉ (107℃). Place the roast in the oven and cook until the internal temperature reaches 120℉ (49℃).
  • Rest for 10 minutes: Remove the roast from the oven and set it aside to rest for 10 minutes. Remove the butcher's twine and get ready to finish the roast in a skillet or under the broiler.
  • Prepare the herb butter: Add the butter to a skillet and heat over medium heat until the butter is lightly browned. Add the fresh herbs and the shallots.
  • To finish in the skillet: Add the roast to the skillet, and use a spoon to distribute the butter over the roast. Turn the roast every 30 seconds until you have a nicely browned outer crust. It takes about 1 to 2 minutes. The internal temperature should be 125℉ (52℃) for rare and 130℉ (54℃) for medium rare.
  • To finish under the broiler: Adjust the oven rack to sit 6 inches from the broiler. Pour over the butter and herb mixture. Place the roast under the broiler. Turn the roast every 30 seconds until you have a nicely browned outer crust. It takes about 1 to 2 minutes. The internal temperature should be 125℉ (52℃) for rare and 130℉ (54℃) for medium rare.
  • Resting: Because this roast is slow-roasted at a lower temperature, it does not need to have s significant resting time before slicing.
  • Serve: Serve with Horseradish Cream Sauce, fresh chives and a sprinkle of coarse salt, such as fleur de sel or Maldon salt.

RECIPE TIPS

  1. I used the center cut for this recipe. However, this recipe can be made with a whole tenderloin roast (serves 10 to 12) or the smaller center-cut chateaubriand (serves 4 to 6). Ask your butcher to trim the roast to save time. 
  2. You can vary the fresh herbs that are used for the herb butter. The browned butter gives the roast a beautiful color and flavor. 
  3. The overnight dry brining serves two purposes. It dries out the outside of the roast to encourage better browning and adds flavor through osmotic diffusion. 

NUTRITION

Calories: 414kcal | Protein: 27g | Fat: 33g | Saturated Fat: 14g | Cholesterol: 106mg | Sodium: 74mg | Calcium: 11mg | Iron: 4mg