This recipe is opposite to most recipes you see for beef tenderloin. Instead of cooking it at a high temperature for a short period of time, this recipe cooks it low and slow and the result is stunning. If you want perfect pink edge to edge on your tenderloin this recipe is amazing. You do not get the hard seared crust on the outside or the grey edges that you get when you brown it first or when you cook it at 450 or 500 degrees, but rather end up with a soft perfect pink from edge to edge. It melts in your mouth. Thanks to chef Ina Garten for introducing me to this method.
TIPS: You can alter the cook time depending on how you like your steak but keep in mind it gains 10-15 degrees while resting. Don’t skip the rest period as that helps the roast reabsorb the juices. Don’t worry, it will still be warm enough to eat. This is perfect as an elegant roast, but If you need beef tenderloin to use for something else such as sandwiches or appetizers, this actually works better than a seared crusted tenderloin.
Slow Roasted Whole Beef Tenderloin
Ingredients
- 4-5 Lb beef tenderloin trimmed and tied
- 4 tsp kosher salt
- 2 tsp pepper
- 1/4 C butter or clarified butter
Instructions
- Pat roast dry with paper towels. At least 8-24 hours prior to roasting salt the roast liberally and place on wire rack set on a large baking sheet. Place uncovered in the refrigerator. Take out roast and let it rest at room temperature 1 hour before serving.
- Preheat oven to 225 degrees convection roast or 250 degrees regular bake.
- Rub roast all over with butter and sprinkle liberally with pepper .
- Place roast back on wire rack. Insert an oven safe meat thermometer into middle of the meat. Roast until the internal temperature is 120 degrees. Remove from oven and tent with foil. Rest for 45 minutes (internal temperature will increase to close to 135 degrees). This will produce a perfect medium rare roast. If you prefer a medium temperature, roast in oven until it is 125 degrees, then rest for 45 minutes.
- Slice meat into thick slices. Serve alone or with your favorite sauce, such as a red wine reduction sauce, cognac peppercorn sauce or bernaise sauce.
- Enjoy!