Go Back
Slow Roasted Beef Tenderloin by Foodtastic Mom #ohiobeef #ad

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


  • 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


  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.