Slow Roasted Beef Tenderloin (Reverse Sear)
Effortless Elegance: This foolproof slow roasted beef tenderloin is perfect for holiday feasts and special occasions. It's juicy, flavorful, and guaranteed to impress.This simple recipe shows you how to cook a perfect small beef tenderloin (around 2-3 lbs) in the oven. It's easier than you think!
Servings: 8 people
Calories: 136kcal
Equipment
- meat thermometer
Ingredients
- 2 lb beef tenderloin
- kosher salt
- ½ cup butter
Instructions
Preheat Oven To 275°F (135°C)
Prep The Tenderloin
- Take the tenderloin out of its packaging. Trim away any excess fat or silver skin. To ensure even cooking, tie the tenderloin at 1-inch intervals with kitchen twine to maintain a consistent shape from end to end.2 lb beef tenderloin
- Sprinkle salt evenly over the whole beef tenderloin. Place it in the fridge uncovered, overnight. Before cooking, take it out and let it come up to room temperature.kosher salt
- Wipe the tenderloin dry with a paper towel. Then, slather it with a stick of softened butter.½ cup butter
Roast the Tenderloin
- Place the tenderloin on a baking sheet and roast it in a preheated oven for about 45 minutes. Use a meat thermometer to ensure the internal temperature reaches 130°F (54°C) for a perfect medium-rare.
Rest and Serve
- Take the roast out of the oven and let it rest at room temperature for 10-15 minutes before slicing. And enjoy!
Video
Notes
Top Tips for Slow Roasted Beef Tenderloin
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- Slice Against the Grain: Cutting against the grain will result in tender, juicy slices.
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- Choose a Good Cut: Opt for a high-quality, well-marbled beef tenderloin.
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- Simple Seasoning: A generous sprinkle of salt is all you need.
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- Low and Slow: Start by cooking the tenderloin in a low-temperature oven (around 275°F (135°C). This ensures even cooking so the beef is the same color (doneness) from edge to edge.
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- Monitor Internal Temperature: Use a meat thermometer to track the internal temperature. Aim for a target temperature of 130°F (54°C) for a perfect medium-rare.
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- Rest is Key: Let the seared tenderloin rest for 10-15 minutes before slicing. This allows the juices to be redistributed.
Nutrition
Serving: 8ounces | Calories: 136kcal | Carbohydrates: 0.01g | Protein: 0.2g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 122mg | Potassium: 5mg | Sugar: 0.01g | Vitamin A: 473IU | Calcium: 5mg | Iron: 0.003mg
