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Slow-roasted beef tenderloin

Servings:
Serves 6 to 8 Servings
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Ingredients

  • 1 beef tenderloin (about 6 pounds), trimmed of excess fat and sinew
  • 2 tablespoon extra-virgin olive oil

Preparation

Baking Directions:

This dish is perfect for company.

Roasting the meat low and slow reduces any risk of overcooking while making it especially tender and juicy.

The tenderloin is delicious at room temperature, which means you can make it ahead and serve it sliced as part of a holiday buffet if you like.

Heat the oven to 250 degrees F.

Season the beef generously with salt and pepper.

Fold the thin tailpiece of the tenderloin under to create a roast of even thickness.

Using twine, tie the beef at regular intervals to help it keep its shape during cooking.

Tuck the thyme beneath the twine all the way around the beef, spacing the sprigs about 2 inches apart.

Brush with the olive oil.

Put the beef in a roasting pan and roast until an instant-read thermometer inserted in the thickest part reads 130 degrees F for medium-rare, 1 hour and 45 minutes to 2 hours.

Transfer to a carving board, tent with foil, and let rest for 20 to 25 minutes.

Just before serving, carve into 1/2-inch slices.

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