I am proud to have partnered with the Ohio Beef Association to bring you this Slow Roasted Beef Tenderloin for the holidays.
Beef Tenderloin is the Rolls Royce of all the beef cuts. It’s a show stopper and it’s definitely a pricier cut than any of the other roasts. But boy is it worth it when you want an amazingly tender cut of beef to carve at the holiday table (or any special occasion for that matter).
I’ll start at the grocery. My butchers are always helpful but even the most knowledgable butcher is going to give you what you ask for and not what you picture in your mind. That’s what happened to me. I asked for about a 4 pound whole tenderloin and I got something like this all trussed up and much bigger than I was actually wanting.
I should have done my research. What I actually wanted is also know as a Chateaubriand. It’s the best of the best center cut of the filet. Pretty, petite, tender yet very lean.
After using sharp kitchen shears to trim the leftover “silverskin” from the outside and cutting the ends away I was left with about 1 1/2 pounds of excellent meat. I cut that leftover tenderloin into large cubes for a Provencal-style stew recipe that I’ve been wanting to try for a long time. And what that means for you is two recipes for the price of one! Check back next week for that…
I decided that a pricey cut of meat could stand on its own merits with just a few simple ingredients and the correct preparation. Taking inspiration from THIS article my slow roasted beef tenderloin with garlic salt and red wine butter sauce became a reality.
I liberally salted my roast and let it get to room temperature. This process actually begins forming a crust on the roast before it even gets into the oven. A slow roast until the internal temperature is 135 degrees takes about an hour and a half for a three pound roast. It’s then quickly seared in melted butter on the stovetop to finish. This greatly enhances the flavor. The butter and browned bits are used to flavor a simple sauce with red wine and just a little mustard at the end. My family was swooning over this roast and yours will too!
Ohio Beef is all about family too. There are 17,000 beef farms in Ohio, and 98 percent are family farms. Watch this video series from the Ohio Beef Council to see how Ohio beef farmers change their animal care routines as the weather gets colder.
Beef has always been a centerpiece on our family’s Christmas table. What do you normally serve your family at the holidays? I hope you’ll consider trying this Slow Roasted Beef Tenderloin!
- Allow enough time for the roast to get to room temperature before roasting, about one hour.
- Use a garlic sea salt grinder to season your roast. I used something similar to THIS.
- Roast your beef tenderloin so that air can circulate on all sides. I use THIS sheet pan and THIS oven-safe baking rack.
- Use an instant-read digital thermometer to make sure your beef tenderloin roast is the correct temperature (135 degrees) in the center. THIS is the thermometer I use.
- Use a dry red wine for the sauce that is good for drinking too. I used THIS Pinot Noir. A Cabernet or Merlot would work too.
- 1 (3-pound) Chateaubriand Beef Tenderloin Roast (ask your butcher to trim it for you)
- 1 1/2 t. Garlic Sea Salt (from a grinder)
- 1 t. sea salt
- 4 T. unsalted butter
- 1 c. dry red wine (I used a Pinot Noir)
- 2 t. Dijon mustard
- 1/2 t. cracked black pepper
- Preheat oven to 250 degrees. Line a half sheet pan with foil. Place a metal baking rack on top of the foil.
- Rub the garlic salt and sea salt evenly over all sides of the beef tenderloin roast. Allow to rest on the counter 30 - 60 minutes.
- Slow roast the tenderloin until the center of the roast reads between 135 degrees on a digital thermometer. Mine took about 90 minutes. Start checking your temperature after 70 minutes to be sure not to over-roast it.
- Heat the butter in a large (12-inch) skillet over medium high heat until melted and bubbling. Using tongs transfer the beef roast to the skillet and brown on all sides, just about a minute per side. Transfer the roast to a serving platter.
- Add the wine to the same skillet and allow it to simmer vigorously for 5 minutes. Whisk in the mustard and add the pepper.
- Spoon the sauce over the roast and serve with simple roasted potatoes and asparagus.