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Slow Roasted Beef Tenderloin – with red wine pan sauce

I am proud to have partnered with the Ohio Beef Association to bring you this Slow Roasted Beef Tenderloin for the holidays.

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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).

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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.

Whole Beef TenderloinSource: Beef for Foodservice Professionals

I should have done my research. What I actually wanted is also known as a Chateaubriand. It’s the best of the best center cut of the filet. Pretty, petite, tender yet very lean.

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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!

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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.

Slow Roasted Beef Tenderloin by Foodtastic Mom #ohiobeef #ad

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!

Slow Roasted Beef Tenderloin by Foodtastic Mom #ohiobeef #ad

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.

Slow Roasted Beef Tenderloin by Foodtastic Mom #ohiobeef #ad

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!

Tips for perfect 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 F) 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 but a Cabernet or Merlot would work too. 

Foodtastic Mom is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Any highlighted, clickable Amazon link you see is an affiliate link that I may earn advertising fees on.

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Slow Roasted Beef Tenderloin

Slow Roasted Beef Tenderloin by Foodtastic Mom #ohiobeef #ad
4.92 from 12 votes
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Slow Roasted Beef Tenderloin

Slow roasting a beef tenderloin is the best method for insuring a perfectly cooked interior with a flavorfully seared exterior. 

Course Main Course
Cuisine American
Prep Time 1 hour
Cook Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings 6
Calories 529 kcal
Author Foodtastic Mom

Ingredients

  • 1 3-pound center-cut beef tenderloin roast ask your butcher to trim it for you
  • 1 tsp garlic sea salt from a grinder
  • 1 tsp sea salt
  • 4 tbsp unsalted butter
  • 1 cup dry red wine I used Pinot Noir
  • 2 tsp Dijon mustard
  • 1/2 tsp cracked black pepper

Instructions

  1. Preheat oven to 250 degrees. Line a half sheet pan with foil. Place a metal baking rack on top of the foil.

  2. Rub the garlic salt and sea salt evenly over all sides of the beef tenderloin roast. Allow to rest on the counter - 60 minutes.

  3. Slow roast the tenderloin until the center of the roast reads 135 degrees F on a digital thermometer. Mine took about 90 minutes. Start checking your temperature after 70 minutes to be sure not to over-roast it.

  4. 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 one minute per side. Transfer the roast to a serving platter.

  5. Add the wine to the same skillet and allow it to simmer vigorously for 5 minutes. Whisk in the mustard and add the pepper.

  6. Spoon the sauce over the roast and serve with simple roasted potatoes and asparagus.

Make a complete meal:

Spinach Strawberry Salad

top view of spinach strawberry salad on gray plate with fork on top

Molten Chocolate Lava Cakes

 

molten chocolate lava cake close up top view

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Comments

  1. Oh this looks succulent and simply perfect for a Holiday dinner!! I’ve never tried slow cooking tenderloin and now I surely will! Thanks for sharing!

    Reply

  3. What a beautiful piece of beef, and you’ve cooked it beautifully. I enjoyed reading your tips and the red wine sauce you have made is just delicious! I think slow roasting is such a great way to cook beef.

    Reply

  13. I always buy Whole Tenderloins… my grocer puts them on a big sale several times a year. Following directions given by Alton Browne on his “Good Eats” show “Tender is the Loin”, I break it down myself into a couple of roasts, about a dozen steaks and have some chain meat leftover for steak sandwiches. I get it that way for about half price.

    Reply

  14. At what temperature do you slow cook the tenderloin? I’m guessing 225 but it’s nowhere in the recipe. Thanks!

    Reply

  15. I love a good beef roast. Looks like you nailed it! It looks perfect! Also thanks for the tips. I’m going to save this so that I can make my slow roasted beef tenderloin.

    Reply

  19. Jill, this slow roasted beef tenderloin looks so delish! I always struggle with removing the silverskin so I don’t buy it often. Your piece of tenderloin looks so perfect!

    Reply

    • If you don’t want it pink inside, you can brown it ahead first. Don’t overdo it – just lightly seared on all sides. It will probably take an additional 25 – 30 minutes. I would take it out when the center is about 155 degrees.

      Reply

  26. I used this method for roasting a pre-trimmed tenderloin for Christmas this year. Meat was perfect in a 275 degree oven! I’m giving it 4 stars only because the pan sauce was a universal no thanks around our table.

    Reply

  27. Thank you so much for your recipe! It gave me confidence to cook our beef tenderloin for Christmas Eve! It was absolutely delicious and the perfect temp. Much easier to sear and get a nice crust after the slow roast. Thank you!

    Reply

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